Best 8 South Of The Border Salad Recipes
**South of the Border Salad: A Culinary Journey to Mexico**
Indulge in the vibrant flavors of Mexico with our tantalizing South of the Border Salad. This vibrant dish is a symphony of contrasting textures and tangy flavors, sure to awaken your palate and transport you to the heart of Mexico. The salad features a medley of fresh, crisp vegetables, including colorful bell peppers, juicy tomatoes, and crisp cucumber, tossed in a tangy vinaigrette dressing. Succulent grilled corn and black beans add a smoky and earthy depth, while crumbled cotija cheese and creamy avocado lend a rich and creamy contrast. Topped with fresh cilantro and a sprinkling of chili powder, this salad is a fiesta of flavors that will satisfy your cravings for a refreshing and flavorful meal.
**Additional Recipes to Explore:**
* **Sizzling Chicken Fajitas:** Embark on a culinary adventure with our sizzling chicken fajitas. This classic Mexican dish features tender chicken marinated in a blend of spices, grilled to perfection and served with sautéed bell peppers and onions. Accompanied by warm tortillas, guacamole, salsa, and sour cream, these fajitas offer a customizable dining experience that will tantalize your taste buds.
* **Creamy Guacamole:** Dive into the velvety goodness of our creamy guacamole. This essential Mexican dip is crafted with perfectly ripe avocados, mashed until smooth and luscious. Infused with fresh lime juice, chopped cilantro, and a touch of spice, this guacamole is the perfect complement to tortilla chips, tacos, or any Mexican dish.
* **Pico de Gallo Salsa:** Experience the vibrant flavors of Mexico with our refreshing pico de gallo salsa. This salsa is a symphony of diced tomatoes, onions, cilantro, and jalapeños, tossed in a zesty combination of lime juice and salt. With its fresh and tangy taste, this salsa adds a burst of flavor to tacos, nachos, burritos, and any dish that needs a pop of brightness.
* **Mexican Rice:** Embark on a culinary journey to Mexico with our authentic Mexican rice. This flavorful dish is prepared with long-grain rice, sautéed in a fragrant blend of onions, garlic, and tomatoes. Simmered in a savory broth infused with cumin, oregano, and chili powder, this rice is a perfect accompaniment to any Mexican meal.
* **Classic Margaritas:** Elevate your dining experience with our classic margaritas. This refreshing cocktail is a harmonious blend of tequila, Cointreau, and lime juice, shaken with ice until perfectly chilled. Served with a salted rim and a lime wedge, this margarita is the epitome of Mexican indulgence, perfect for sipping alongside your favorite Mexican dishes.
SOUTH-OF-THE-BORDER CHICKEN SALAD WITH TEQUILA LIME DRESSING
Add a burst of color to your table with this fresh main-dish that's topped with homemade tequila lime salad dressing. For a simple garnish sprinkle salad with lightly crushed tortilla chips.-Annette Hottenstein, Cockeysville, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.
Nutrition Facts : Calories 404 calories, Fat 21g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges
SOUTH-OF-THE-BORDER CITRUS SALAD
Orange, grapefruit and jicama add color and texture to this out-of-the-ordinary fruit salad. Sometimes I'll toss in slices of mango and cucumber for extra fun. -Mary Fuller, SeaTac, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut a thin slice from the top and bottom of each grapefruit and orange; stand fruit upright on a cutting board. With a knife, cut peel and outer membrane from fruit. Cut fruit crosswise into slices; place in a large bowl., Add remaining ingredients; toss to combine. Transfer to a platter; refrigerate, covered, until serving.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SOUTH OF THE BORDER SALAD
Ground beef makes an easy, high-protein addition to this Paleo salad recipe. Toss it together with a few other simple salad ingredients like mixed greens, avocado slices, and salsa for a healthy, Mexican-inspired salad.
Provided by BHG Test Kitchen
Number Of Ingredients 12
Steps:
- In a large skillet or saucepan heat Big Batch Ground Beef and sweet pepper over medium about 5 minutes or until pepper is crisp-tender, stirring occasionally. Stir in salsa. Transfer to an airtight container. Cover and chill up to 4 days. Reheat before serving. Serve over greens and top with avocado* and pepitas. Add lime wedges to squeeze over servings. Big Batch Ground Beef
- In a very large skillet cook and stir ground beef, onion, and garlic over medium-high about 10 minutes or until no pink remains. Drain off fat. Stir in salt and pepper.
Nutrition Facts : Calories 398 kcal, Carbohydrate 15 g, Cholesterol 72 mg, Protein 27 g, SaturatedFat 7 g, Sodium 530 mg, Sugar 5 g, Fat 27 g, TransFat 1 g, UnsaturatedFat 16 g
SOUTH-OF-THE-BORDER CAPRESE SALAD
Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! -Kathleen Merkley, Layton, Utah
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings (1 cup dressing).
Number Of Ingredients 15
Steps:
- In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream., Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper., Just before serving, drizzle salad with 1/2 cup dressing; garnish with cilantro leaves. Refrigerate leftover dressing.
Nutrition Facts : Calories 168 calories, Fat 14g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 286mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
SOUTH OF THE BORDER SALAD DRESSING
This tangy spicy dressing is great for pasta salad. This dressing is best used within 1 week. I like to cook pasta, and mix with black olives and shredded carrots and onions. Pour this dressing over, and refrigerate an hour. Stir to make sure if it needs more dressing before serving.
Provided by vmiller124
Categories Salad Dressings
Time 1h10m
Yield 1 1/2 Cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a 1-pint glass jar with a tight-fitting lid.
- Cover and shake well.
- Refrigerate at least 1 hour. Garlic clove may be removed. Shake well before serving.
SOUTH OF THE BORDER POTATO SALAD
A potato salad with a Mexican twist. Taken from "The Complete Family Cook Book". I've added some time to the cooking time to boil the potatoes and eggs.
Provided by jonesies
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl combine potatoes and lettuce; toss.
- In a small bowl, combine cheese, onions, olives, chili pepper, eggs, olive oil, salt, pepper, mustard and Tabasco sauce.
- Stir until thoroughly blended.
- Gradually add cream.
- Stir constantly until well blended.
- Pour dressing over potato-lettuce mixture.
- Toss to coat well.
- Cover and chill until serving.
Nutrition Facts : Calories 277, Fat 19.6, SaturatedFat 9.1, Cholesterol 145.3, Sodium 596.1, Carbohydrate 15.7, Fiber 2, Sugar 1.2, Protein 10.3
SOUTH OF THE BORDER EGG SALAD
Good by itself, for sandwiches, or wrap in a flour tortilla. For the celery, I use celery hearts. Substitute Miracle Whip for the mayo if you prefer. If you don't like the "bite" of raw onion in your salad,use scallions instead. Prep time doesn't include time for cooking eggs, which varies depending on what method you use.
Provided by echo echo
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine eggs through onion.
- Whip together the dressing ingredients.
- Stir dressing into egg mixture and refrigerate until served.
Nutrition Facts : Calories 482.3, Fat 36.7, SaturatedFat 7.9, Cholesterol 641.7, Sodium 368.2, Carbohydrate 19.1, Fiber 7, Sugar 6, Protein 21.8
SOUTH OF THE BORDER SALAD
Make and share this South of the Border Salad recipe from Food.com.
Provided by gailanng
Categories Greens
Time 25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For the Dressing: Combine mayonnaise, catsup and salsa in a small bowl. Adjust amounts to taste. Add chopped avocado and set aside.
- In a large bowl, toss olives, bell pepper, beans. lettuce, green onions, tomatoes, cucumber and optional ingredients, if using.
- Pour salsa dressing with avocado over salad and toss well.
- Add tortilla chips and cheese; toss again or can add to top of individual servings. Serve immediately.
Nutrition Facts : Calories 436.9, Fat 22.1, SaturatedFat 7.8, Cholesterol 33.6, Sodium 659, Carbohydrate 45.8, Fiber 11.7, Sugar 5.8, Protein 18
Tips:
- For the freshest salsa, use ripe tomatoes, onions, and cilantro. If tomatoes are not in season, you can use canned diced tomatoes.
- To make the salsa ahead of time, simply combine all of the ingredients in a bowl and refrigerate for up to 24 hours.
- If you like your salsa spicy, add a jalapeño pepper or two.
- Be sure to drain the canned corn and black beans before adding them to the salad.
- For a more flavorful salad, use grilled or roasted corn.
- Add some chopped avocado to the salad for a creamy texture.
- Serve the salad with tortilla chips, taco shells, or tostadas.
Conclusion:
South of the Border Salad is a delicious and easy-to-make salad that is perfect for any occasion. It is packed with flavor and nutrition, and it is sure to be a hit with everyone who tries it. So next time you are looking for a refreshing and healthy salad, give South of the Border Salad a try!
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