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.
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Seal 2011
[email protected]I don't like the ingredients in this salad. It's not my type of food.
Daniel Igbeda
[email protected]This salad is too complicated for me. I prefer simpler recipes.
Bijoy Barman
[email protected]I'm not sure about the combination of fruits and vegetables in this salad, but I'm willing to try it.
Stacy Johnson
[email protected]This salad looks delicious. I'm going to make it for my next party.
Ntoko Nxele
[email protected]I can't wait to try this salad!
Sumaira Awan
[email protected]This salad is a keeper!
Ian Yearsley
[email protected]I'm definitely going to be making this salad again and again.
Bartsimpison
[email protected]This salad is perfect for a light lunch or dinner. It's also a great side dish for grilled meats or fish.
Md Umar
[email protected]I love that this salad is so healthy, but it doesn't taste like it's healthy at all.
Abideen Modinat
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Richad Ahmed
[email protected]I've never had a chopped salad before, but this one has definitely changed my mind. It's so flavorful and satisfying.
Darendra Wolfe
[email protected]This salad is so easy to make, but it looks and tastes like it came from a restaurant.
Debbie Wiley
[email protected]The dressing is the star of this salad. It's tangy, creamy, and just the right amount of spicy.
Donte Williams
[email protected]I'm not a huge fan of black beans, but I loved them in this salad. They added a nice smoky flavor.
Almi Adam Civil
[email protected]This salad is a great way to use up leftover grilled corn. It's also a great make-ahead dish for picnics or potlucks.
Semzy Starq
[email protected]I love that this salad is so versatile. I've added grilled chicken, shrimp, and even tofu to it and it's always delicious.
Samitha Sudaraka
[email protected]This salad is so refreshing and flavorful. The combination of the sweet corn, black beans, and avocado is perfect.
SHELIM KO SHELIM KOHI
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's so easy to make and the dressing is to die for.
SALTER
[email protected]This salad was a hit at my last potluck! Everyone loved the fresh, vibrant flavors.