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Full Online Book HomeLearning KitchenSouthwestern - Salad - Mexican Marinated Salad
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Southwestern - Salad -  Mexican Marinated Salad Post by :derek Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1885

Click below to download : Southwestern - Salad - Mexican Marinated Salad (Format : PDF)

Southwestern - Salad - Mexican Marinated Salad

Mexican cuisine is very creative when it comes to salads. A century ago, ensalada was the name given to practically any accompaniment to the main meat course. Here's an Ortega salad that carries on that tradition and goes with anything.

3/4 cup Ortega® Thick & Chunky Salsa
1/4 cup (about 2) lime juice
1/4 cup chopped fresh parsley or cilantro or 2 teaspoons dried parsley
2 tablespoons olive oil
2 cups (2 medium) chopped tomatoes
1 3/4 cups (15-ounce can) kidney beans, rinsed and drained
1 medium ripe avocado, peeled, seeded and chopped
1 cup (1 medium) chopped zucchini
1/2 cup (4-ounce can) Ortega® Diced Green Chiles
Lettuce leaves (optional)

Combine salsa, lime juice, parsley and olive oil in large bowl. Add tomatoes, kidney beans, avocado, zucchini and chiles.

Toss well to coat. Cover; refrigerate for at least 2 hours. Serve over lettuce.
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Southwestern - Salad -  Mexican Potato Salad Southwestern - Salad - Mexican Potato Salad

Southwestern - Salad -  Mexican Potato Salad
1 clove garlic, cut in half 1 cup bread cubes 1 tblsp. salad oil 2 stalks celery, cut up 1 medium onion, cut up 1 medium carrot, cut up 1/4 green pepper, seeded 1/4 cup salad oil 3 tblsp. vinegar 1 tsp. salt 1 tsp. chili powder 2 cups (3 medium) diced cooked potatoes 1 head lettuce, broken into chunks Saute' garlic and bread cubes in 1 tblsp. salad oil until bread is golden. Remove garlic and discard. Set bread cubes aside. Put cut up vegetables in blender container and cover with water. Cover container and run on high just until

Southwestern - Salad -  Mexican Fiesta Salad Southwestern - Salad - Mexican Fiesta Salad

Southwestern - Salad -  Mexican Fiesta Salad
1 small jicama, cut in strips 2 carrots, peeled and cut in thin slices 1 cucumber, peeled and seeded, cut in narrow spears 1/4 cup chopped cilantro Juice of 1 lemon, or to taste Salt to taste Combine all vegetables in salad bowl, sprinkle with cilantro, lemon juice and salt to taste and toss lightly. Chill in refrigerator for one hour or longer. Serves 4 as a side dish or 2 as a luncheon entree.