Best 5 Mexican Salad Martha Stewart Recipes
Embark on a culinary journey to the vibrant flavors of Mexico with our tantalizing Mexican salad recipes. These dishes, handpicked from the renowned Martha Stewart's collection, showcase the rich culinary heritage of Mexico, blending fresh, zesty ingredients with traditional Mexican spices. From the classic Mexican Caesar salad to the refreshing jicama and orange salad, each recipe is a symphony of flavors that will transport you to the heart of Mexico. Discover the perfect balance of tangy, spicy, and savory in the Mexican street corn salad, where grilled corn meets a medley of cotija cheese, cilantro, and chili powder. Indulge in the fiesta of flavors in the Mexican-style quinoa salad, a vibrant combination of quinoa, black beans, corn, and a zesty dressing. And for a lighter option, the Mexican chopped salad offers a crisp and refreshing blend of romaine lettuce, tomatoes, cucumbers, and a tangy vinaigrette dressing. Get ready to tantalize your taste buds and experience the vibrant spirit of Mexican cuisine with these delectable salad recipes.
Let's cook with our recipes!
MEXICAN SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
- For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
- Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
- Pour the dressing into a small serving bowl and serve alongside the salad.
MEXICAN POTATO SALAD
This salad is a go-with-everything summer side that packs bold, Mexican-inspired flavors that any crowd will love.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 50m
Number Of Ingredients 6
Steps:
- In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
- In a large bowl, combine mayonnaise, chipotles, lime juice, and corn. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.
Nutrition Facts : Calories 259 g, Fat 7 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g
MEXICAN-STYLE TOMATO SALAD
This simple side is a Mexican rendition of an Italian caprese salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 7
Steps:
- Arrange tomatoes on a platter. Season with salt. Arrange avocado slices on top of tomatoes, dividing evenly. Squeeze lime juice over top. Crumble queso fresco over top. Top salad with cilantro leaves. Refrigerate, covered, until ready to serve (up to 1 hour). Season with salt and pepper, and drizzle with oil before serving.
CORN SALAD
A hint of lime and fresh herbs bring a flavor boost to this simple, make-ahead corn salad that's ideal for summer.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Remove corn kernels from cobs and place in a large bowl.
- With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine.
- Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving.
MEXICAN SALAD - MARTHA STEWART
Make and share this Mexican Salad - Martha Stewart recipe from Food.com.
Provided by NRG Tribe
Categories Low Protein
Time 5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Arrange orange sections, onion slices, avocado wedges, and jicama strips on a platter.
- Mix dressing ingredients in a bowl and drizzle over the salad right before serving.
Nutrition Facts : Calories 325, Fat 23.9, SaturatedFat 3.4, Sodium 12.5, Carbohydrate 29, Fiber 14.1, Sugar 9.9, Protein 3.7
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the salad will taste. This means using ripe tomatoes, crisp cucumbers, and fresh cilantro.
- Don't be afraid to experiment: There are many different ways to make a Mexican salad. Feel free to add or omit ingredients to suit your own taste.
- Make it a meal: Mexican salad can be served as a side dish or a main course. If you're serving it as a main course, add some protein, such as grilled chicken or steak.
- Make it ahead of time: Mexican salad can be made ahead of time and stored in the refrigerator for up to 2 days. This makes it a great option for busy weeknights.
Conclusion:
Mexican salad is a delicious and healthy dish that can be enjoyed as a side dish or a main course. It's easy to make and can be tailored to your own taste. So next time you're looking for a light and refreshing meal, give Mexican salad a try.
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