Best Chopped Salad With Cumin Honey Vinaigrette Recipes

MEXICAN CHOPPED SALAD WITH HONEY LIME DRESSING

Mexican Chopped Salad with Honey Lime Dressing image

This Mexican Chopped Salad is packed with avocado, black beans, corn, tomatoes, jicama, queso fresco, and the most delicious lime and honey dressing. Easy to make and delicious!

Provided by Kristen McCaffrey

Categories Appetizer Dinner Lunch Salad

Time 15m

Yield 4

Number Of Ingredients 15

Ingredients

6 cups Romaine lettuce
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup mango, chopped
1 cup cherry tomatoes, chopped
1 cup jicama, chopped
1/2 cup corn (fresh, canned, or frozen)
1/2 cup queso fresco
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1/4 cup lime juice
2 tbsp olive oil
2 tbsp honey
1/2 tsp cumin
Salt and pepper

Steps:

Mix together the lime juice, olive oil, honey, cumin, salt, and pepper to make the honey lime dressing.
Prep all the ingredients for the salad.
Toss together all the ingredients with the dressing or arrange in a bowl and drizzle dressing on top.

Nutrition Facts : ServingSize 3 cups, Calories 347 cal, Carbohydrate 43 g, Fat 19 g, Protein 10 g, Fiber 12 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 368 mg, Sugar 19 g

ULTIMATE GRILLED & CHOPPED SALAD

Ultimate Grilled & Chopped Salad image

Ree enjoys presenting this salad on a big board, making small piles of the different elements on top of the green leaves. It looks abundant and impressive in the center of a big table, and everyone can help themselves.

Provided by Ree Drummond : Food Network

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
Pinch kosher salt
1 avocado, diced
1 lime, zested and juiced
Hot sauce, to taste
1 large red bell pepper, quartered and seeded
1 yellow squash, halved lengthwise
8 ounces asparagus, trimmed
8 ounces fresh green beans, trimmed
1 red onion, peeled and cut into 1/2-inch rounds
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cups chopped romaine lettuce
1 cup halved cherry tomatoes (multicolor)
4 hard-boiled eggs, quartered
4 slices bacon, cooked until crisp, then chopped
6 ounces pepper jack cheese, cubed small

Steps:

For the vinaigrette: Add the cilantro, olive oil, honey, cumin, salt, avocado, lime zest and juice and hot sauce to a mason jar. With an immersion blender, blend until smooth. (This can also be made in a regular blender or food processor). Set aside.
For the salad: Preheat a grill or grill pan over medium heat.
Toss the bell pepper, squash, asparagus, green beans and red onion with the olive oil. Season with salt and pepper. Grill the veg until well-marked and cooked, 4 to 5 minutes. Remove the vegetables to a cutting board. Slice into equal-sized strips/pieces.
Add the lettuce to a large platter. Add the grilled peppers, squash, asparagus, green beans and red onion in little piles on top, along with the tomatoes and hard-boiled egg quarters. Sprinkle around the bacon and cubed cheese. Serve with the vinaigrette on the side. Can be served warm or at room temperature.

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Mexican Chopped Salad with Honey-Lime Dressing image

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Steps:

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE

Mexican Chopped Salad with Toasted Cumin Vinaigrette image

Provided by Robin Miller : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Cooking spray
2 ears fresh or frozen cob corn, thawed
4 reserved cooked chicken breast halves, diced
1 (15-ounce) can pinto beans, drained
1 cup Monterey Jack or pepper Jack cheese, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup pickled jalapenos, sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 cup cider vinegar

Steps:

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.