MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
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.
MEXICAN CHOPPED SALAD WITH HONEY LIME DRESSING
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
CHOPPED SALAD
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.
CUMIN HONEY VINAIGRETTE
The honey mellows the vinegar just enough to make this an ideal dressing for vegetables and grains.Found in the cookbook "Celebrate! The Basics."
Provided by nemokitty
Categories Salad Dressings
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Whisk the vinegar, cumin, mustard, honey, salt and pepper in a small bowl. Whisking constantly, drizzle in the olive oil. Continue whisking until the dressing is slightly thickened.
- Store in a covered container in the refrigerator for up to 3 days. Bring to room temperature before use, rewhisking as necessary.
HONEY CUMIN VINAIGRETTE
A very tropical tangy dressing, excellent when paired with Recipe #31032, another recipe I have posted.
Provided by Meghan
Categories Salad Dressings
Time 5m
Yield 2/3 cup
Number Of Ingredients 5
Steps:
- Mix all ingrediets together well.
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