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Full Online Book HomeLearning KitchenFruit - Lime - Southwest Salad With Cilantro Dressing
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Fruit - Lime -  Southwest Salad With Cilantro Dressing Post by :Padawan Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2777

Click below to download : Fruit - Lime - Southwest Salad With Cilantro Dressing (Format : PDF)

Fruit - Lime - Southwest Salad With Cilantro Dressing

Salad :
1 (15 to 16 ounce) can black beans, rinsed and drained
1 (15 to 16 ounce) can whole kernel corn, drained
1 green pepper, chopped
1 fresh tomato, chopped
1 onion, chopped (preferably purple onion)
romaine lettuce, optional
Monterey Jack cheese, cubed (optional)

Cilantro Dressing:
1/4 cup fresh lime juice
1/4 cup olive oil
3 tablespoons chopped cilantro
1 fresh jalapeno, chopped (*decrease or omit the seeds and membranes if you don't want it very hot/spicy)
1 clove garlic, minced
1/2 teaspoon chili powder (preferably New Mexico)
1/2 teaspoon ground cumin

Combine all salad ingredients, except the tomato (and romaine lettuce, if using).

Make the cilantro dressing (see instructions below) and mix well. Chill several hours or overnight.

Add tomato just before serving. Can also add torn romaine lettuce (optional) just before serving.

Cilantro Dressing:
Mix dressing ingredients in a jar. Shake to mix, or whisk very, very well. Store in a glass jar in refrigerator.

Note: You can also use the Cilantro dressing on various pasta or bean dishes. Add grilled chicken strips or garbanzo beans for a complete meal.

Makes 4-6 servings

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1 3 lb. fryer, boned, and sliced thin 1 egg white 1" piece of ginger root, minced 1 Tablespoon corn starch 4 Tablespoons shoyu (soy sauce) 2 Tablespoons pineapple syrup or washed sugar 2 Tablespoons lemon juice or vinegar 1/4 cup salad oil 2 cups lychees halves parsley Mix chicken, egg white, ginger, and 1 Tablespoon cornstarch. Combine shoyu, 1 tablespoon cornstarch, syrup, and lemon juice. Heat heavy skillet, very hot. Add oil and heat. Stir fry chicken until done, add shoyu mixture and lychees, cook until gravy is slightly thickened and lychees are hot. Garnish with parsley.

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2 red onions, peeled and sliced very thin 1/4 cup lime juice (from about 2 limes) 2 dashes Tabasco Sauce 1 pound piece of London Broil, about 1 inch thick 1/4 cup freshly ground black pepper 1 tablespoon salt 1 tablespoon flour In a small bowl, combine the onions, lime juice and Tabasco, and let sit covered in the refrigerator for at least 2 hours but less than 6. Rub meat all over with pepper and salt, and sprinkle half the flour on each side. Sauté over high heat in a large sauté pan (with no oil) until well seared. 5