Ww 2 Points Santa Fe Salad With Chili Lime Dressing Recipes

Steps:

• To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use. In a large bowl or food storage container, layer remaining ingredients in order listed; cover and refrigerate. To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving. NOTE: Storing this salad in layers (instead of tossing it immediately) and keeping the dressing separate, helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.

Steps:

• To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use. In a large bowl or food storage container, layer remaining ingredients in order listed; cover and refrigerate. To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving. Notes Storing this salad in layers (instead of tossing it immediately) and keeping the dressing separate, helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.

Steps:

• To make dressing, whisk together mayo, cilantro, water, scallion, lime juice, sugar and chili powder in small bowl until smooth.
• Transfer to a jar or a plastic container with a tight fitting lid and refrigerate until ready to use.
• In a large bowl, layer remaining ingredients in order listed.
• Cover and refrigerate.
• To serve, spoon salad ingredients into a bowl.
• Shake dressing and then drizzle over salad, toss well to coat.

Steps:

• Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Steps:

• Cook pasta according to package directions, drain.
• Rinse pasta with cold water, drain again and set aside.
• Meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, msutard, salt, black pepper and garlic in small bowl and setting aside.
• In a large bowl, combine cooked pasta with vegetables, pour in dressing and toss thoroughly to coat.
• Cover and chill about 2 hours.
• Points figured on 1 cup per serving.