South Of The Border Chopped Salad Recipes

Steps:

• For the Dressing: Combine mayonnaise, catsup and salsa in a small bowl. Adjust amounts to taste. Add chopped avocado and set aside.
• In a large bowl, toss olives, bell pepper, beans. lettuce, green onions, tomatoes, cucumber and optional ingredients, if using.
• Pour salsa dressing with avocado over salad and toss well.
• Add tortilla chips and cheese; toss again or can add to top of individual servings. Serve immediately.

Steps:

• In a medium bowl combine potatoes and lettuce; toss.
• In a small bowl, combine cheese, onions, olives, chili pepper, eggs, olive oil, salt, pepper, mustard and Tabasco sauce.
• Stir until thoroughly blended.
• Gradually add cream.
• Stir constantly until well blended.
• Pour dressing over potato-lettuce mixture.
• Toss to coat well.
• Cover and chill until serving.

Steps:

• In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream., Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper., Just before serving, drizzle salad with 1/2 cup dressing; garnish with cilantro leaves. Refrigerate leftover dressing.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In blender or food processor, place tomatoes, onion and garlic. Cover; blend until smooth.
• In 2-quart saucepan, cook blended mixture, 2 tablespoons of the cilantro, the honey and red pepper flakes over medium heat 3 minutes, stirring occasionally.
• In medium bowl, mix beans, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro. Spread 1/2 cup tomato sauce in baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheeses.
• Bake 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.