SOUTH-OF-THE-BORDER CITRUS SALAD
Orange, grapefruit and jicama add color and texture to this out-of-the-ordinary fruit salad. Sometimes I'll toss in slices of mango and cucumber for extra fun. -Mary Fuller, SeaTac, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut a thin slice from the top and bottom of each grapefruit and orange; stand fruit upright on a cutting board. With a knife, cut peel and outer membrane from fruit. Cut fruit crosswise into slices; place in a large bowl., Add remaining ingredients; toss to combine. Transfer to a platter; refrigerate, covered, until serving.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SOUTH OF THE BORDER CHOPPED SALAD
Chopped salads can take all kinds of forms and are easy to transport; just put each ingredient in a separate sealable bag or plastic container, then toss everything wherever you choose to eat.
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- To make the salad, preheat an oven to 350 degrees F.
- Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.
- Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.
- To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.
- To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.
SOUTH OF THE BORDER SALAD
Make and share this South of the Border Salad recipe from Food.com.
Provided by gailanng
Categories Greens
Time 25m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 436.9, Fat 22.1, SaturatedFat 7.8, Cholesterol 33.6, Sodium 659, Carbohydrate 45.8, Fiber 11.7, Sugar 5.8, Protein 18
SOUTH OF THE BORDER PASTA
Lovely low-fat pasta with a south-of-the-border kick. Adapted from a foodie website. Posted for ZWT3.
Provided by Caroline Cooks
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, bring cream cheese to room temperature to soften.
- Add minced jalapeños, cilantro, garlic, green onions chopped, spinach, milk, sour cream, and pinch of salt.
- Mix well.
- Warm over *low heat* while cooking pasta.
- DO NOT BOIL or BURN!
- Cook pasta al dente; drain and let it cool a bit.
- Add to cream cheese sauce and mix well.
- Serve sprinkle with more cilantro, if desired.
SOUTH OF THE BORDER PASTA SALAD
Make and share this South of the Border Pasta Salad recipe from Food.com.
Provided by Audrey M
Categories Weeknight
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Drain and rinse in cold water.
- Mix pasta with remaining ingredients.
- Cover and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 234, Fat 9.2, SaturatedFat 3.1, Cholesterol 9.9, Sodium 278.8, Carbohydrate 30.8, Fiber 4.2, Sugar 2.4, Protein 8.7
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