Best 2 Painted Desert Salad Recipes
Indulge in a vibrant culinary journey with our Painted Desert Salad, a stunning dish that captures the essence of the Southwestern landscape. This salad is a delightful symphony of flavors and textures, featuring a bed of crisp greens topped with juicy grilled chicken, roasted corn, sweet black beans, and creamy avocado. The highlight of this dish is the vibrant tricolor quinoa, cooked to perfection and adding a nutty flavor and a pop of color. Drizzled with a zesty cilantro-lime vinaigrette, this salad is a feast for both the eyes and the palate.
In addition to the main recipe, we offer three exciting variations to cater to different tastes and preferences. Try the Vegetarian Delight, a meatless version that swaps chicken for roasted portobello mushrooms, adding a savory umami flavor. For a touch of heat, the Spicy Fiesta variation incorporates spicy grilled shrimp and a piquant chipotle-lime vinaigrette. And if you're craving a lighter option, the Quinoa Crunch Salad features quinoa as the star ingredient, tossed with roasted vegetables and a tangy lemon-tahini dressing.
No matter which recipe you choose, the Painted Desert Salad is a guaranteed hit. Its vibrant colors, diverse textures, and delicious flavors make it a perfect dish for potlucks, picnics, or a delightful weeknight meal. So, grab your apron, fire up the grill, and let's embark on this culinary adventure!
PAINTED DESERT ROASTED PEPPER SALAD
I made this as part of a special dinner for someone, and both of us thought it was exceptionally good. And it looks so impressive. I wish I had a digital camera! I couldn't find the fresh chiles, so I substituted some canned poblanos I had. But I will try it with the fresh chilies as soon as I can find them. I also had some of those new guacamole tortilla chips in the house, so I crushed up a few and sprinkled maybe a tablespoon or so on top of each serving. Even plain tortilla chips would work, but you don't need them. However, I liked the little bit of crunch it gave the salad. I estimated the time not including roasting the peppers. I found the recipe at Recipegoldmine on the web.
Provided by Charmed
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- DRESSING: In a blender, purée the oils with the garlic and onion.
- Strain into a large jar with a lid.
- Add the remaining dressing ingredients to the jar.
- Cover and shake well, then refrigerate for at least 30 minutes.
- ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers into ribbons, 1/2 inch thick.
- Arrange them decoratively on a serving platter, then pour the dressing over the chiles and peppers.
- Sprinkle the cheese over the pepper mixture and garnish around the edges with the lettuce.
- NOTE: I did not have mexican oregano, so I used epazote, and liked the results very much.
- Other possible substitutions could be savory, regular oregano, thyme, rosemary, or summer savory.
- I used about 2-3 tablespoons of shredded Monterey Jack cheese per serving, and I felt that was the perfect amount.
- Although the recipe did not state it, I topped it with a little bit of crushed guacamole-flavored tortilla chips.
- You could do the same with regular tortilla chips too, if desired.
Nutrition Facts : Calories 412, Fat 41, SaturatedFat 5.5, Sodium 297.9, Carbohydrate 11.8, Fiber 2.3, Sugar 5, Protein 2
PAINTED DESERT CHILI MIX IN A JAR
I found this somewhere on the internet. It sounds so pretty! I'm putting it here for safe keeping. I haven't made this yet, but I think it would make a nice gift.
Provided by dicentra
Categories Low Cholesterol
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- The ingredients are layered, like sand art. Don't worry about getting the layers even.
- The desert effect comes from the rippled appearance of the spices. One tip is to carefully add each seasoning along the edges of the jar, then fill in the middle of the layer. This way all of the beautiful colors show along all of the edges.
- Attach these instructions to the jar:.
- Pour contents of jar into 12-quart pot.
- Add:.
- 1 medium diced onion.
- 4 (15 ounce) cans diced tomatoes.
- 1 large can of tomato paste.
- 1/2 cup cider vinegar.
- 1/2 cup brown sugar.
- 49 ounces tomato juice.
- 2 pounds ground beef or turkey, browned.
- Fill remainder of the pot with water. Bring to boil. Let simmer for 2 1/2 to 3 hours. Add salt and pepper to taste.
Nutrition Facts : Calories 380.8, Fat 12.8, SaturatedFat 4.7, Cholesterol 51.4, Sodium 670.9, Carbohydrate 45.5, Fiber 8.6, Sugar 21, Protein 24.3
Tips:
- For the best flavor, use fresh, ripe fruits and vegetables.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the vegetables.
- Be careful not to overcook the vegetables, as they should still be slightly crunchy.
- For a more flavorful dressing, use a combination of olive oil, vinegar, and honey.
- If you want a creamier dressing, you can add a dollop of Greek yogurt or sour cream.
- To make the salad ahead of time, prepare the dressing and vegetables separately and store them in the refrigerator. When ready to serve, toss the vegetables with the dressing.
Conclusion:
The Painted Desert Salad is a beautiful and delicious salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and refreshing flavors, this salad is sure to be a hit at your next party or gathering.
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