Best 2 Shredded Tex Mex Salad With Creamy Lime Dressing Recipes

**Kick off your culinary journey with a vibrant and flavorful fiesta!**

Indulge in the delectable Shredded Tex-Mex Salad, a vibrant blend of crisp lettuce, juicy tomatoes, crunchy bell peppers, and tender grilled chicken, all harmoniously united by a zesty creamy lime dressing. This refreshing salad is a symphony of flavors that will tantalize your taste buds.

Complement your meal with a trio of equally enticing recipes:

- **Creamy Lime Dressing:** This tangy dressing, crafted with fresh lime juice, creamy mayonnaise, and a hint of cilantro, adds a burst of brightness to the salad.

- **Grilled Chicken Skewers:** Succulent chicken marinated in a blend of zesty spices and grilled to perfection, these skewers are a protein-packed delight that pairs perfectly with the salad.

- **Loaded Guacamole:** Dive into this creamy avocado dip, generously loaded with diced tomatoes, onions, cilantro, and jalapeños. This guacamole is the perfect complement to the salad, adding a creamy richness.

Check out the recipes below so you can choose the best recipe for yourself!

TEX-MEX SALAD

Tex-Mex Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams

LAYERED TEX MEX SALAD WITH CREAMY LIME DRESSING

Layered Tex Mex Salad With Creamy Lime Dressing image

Wow! Gone Fishin had a 50th Birthday celebration and this was one of the featured dishes. **Use a trifle dish for displaying this beautiful salad. And, to be perfectly honest, we used the already made cornbread, found at Central Market, but should your local grocer not have that available, included are the instructions for an almost-as-easy cornbread. Fantastic with beef and chicken fajitas, Ninfa's hot sauce, tortillas, Recipe #368308, grilled vegetables, and margaritas! Bueno Fiesta! *Recipe by Sunny Anderson

Provided by Penny Stettinius

Categories < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

butter, for preparing 8 by 8-inch glass pan
1 (8 1/2 ounce) box cornbread mix (recommended ( Jiffy)
1 large egg
1/3 cup milk
1 (15 1/2 ounce) can black beans, drained and rinsed
1 Sazon Goya seasoning, packet
salt & freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
1 1/2 cups monterey jack cheese, grated
1 1/2 cups cheddar cheese, grated
2 tablespoons cilantro leaves, freshly chopped
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 garlic clove, smashed
1 tablespoon honey
1/2 cup extra virgin olive oil
salt & freshly ground black pepper

Steps:

Preheat oven to 400 degrees F.
Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk.
Evenly spread into prepared pan and bake on the middle rack for 20 minutes.
Remove from oven and cool in pan for 10 minutes.
Remove from pan to cool completely.
Mix together the beans with the sazon and season with salt and pepper.
Toss the salsa with the tomatoes.
When ready to serve, cut the cornbread into 1/2-inch croutons.
Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons.
Serve the remaining dressing on the side.
For the dressing, use a blender and blend all the ingredients except the olive oil until smooth.
While machine is running, slowly drizzle in the oil until incorporated.
Season, to taste, with salt and pepper.

Nutrition Facts : Calories 546.6, Fat 35.2, SaturatedFat 13.7, Cholesterol 75.9, Sodium 804.3, Carbohydrate 40.6, Fiber 8, Sugar 11.4, Protein 19.5

Tips:

For the best flavor, use ripe, fresh vegetables. Look for produce that is brightly colored and free of blemishes.
To save time, you can use a pre-shredded cabbage mix or coleslaw mix.
If you don't have any cilantro on hand, you can substitute parsley or another fresh herb.
Feel free to add other vegetables to the salad, such as shredded carrots, bell peppers, or cucumbers.
If you like a spicier salad, add a pinch of cayenne pepper or chili powder to the dressing.
For a vegan version of the dressing, use a plant-based milk instead of sour cream.

Conclusion:

This shredded Tex-Mex salad with creamy lime dressing is a delicious and refreshing dish that is perfect for summer gatherings. It is also a healthy and easy-to-make meal that can be enjoyed by people of all ages. So next time you are looking for a light and flavorful salad, give this recipe a try.

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