Best Fresco Salad Recipes

LENTIL SALAD WITH ROASTED SWEET POTATOES AND QUESO FRESCO

Steps:

• Preheat the oven to 400 degrees.
• Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.
• Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.
• While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
• Simmer lentils gently until tender, about 25 minutes.
• Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.
• Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.

CORN SALAD WITH QUESO FRESCO - ENSALADA DE CHOCLO

Steps:

• 1.Whisk lime juice into oil and season with salt and pepper.
• 2.Gently toss all ingredients together. Taste and season with salt and pepper as desired.
• 3.Serve chilled.

VINE-RIPE TOMATO SALAD WITH QUESO FRESCO, CILANTRO, AND SERRANO

Steps:

• Slice tomatoes about 1/4-inch thick and arrange on a plate with the sliced onions. Place the sliced chile alongside the tomatoes and sprinkle the cilantro on top and around the plate. Crumble the queso fresco on top.
• In a bowl combine the oregano, oil, and vinegar and mix well. Drizzle the vinaigrette on top just before serving. Season with salt and pepper, to taste.

ROMAINE SALAD WITH CHIPOTLE DRESSING AND WARM QUESO FRESCO

Steps:

• Whisk 1/3 cup oil, hot sauce, and sugar in small bowl to blend. Season dressing to taste with salt and pepper.
• Brush baking sheet with olive oil. Mix cornflakes and oregano in medium bowl. Sprinkle with salt and pepper. Brush cheese wedges on all sides with 3 tablespoons oil. Dip cheese wedges in cornflake mixture, coating completely. Place on prepared baking sheet. (Dressing and cheese wedges can be made 4 hours ahead. Let dressing stand at room temperature; cover and chill cheese.)
• Preheat oven to 400°F. Bake cheese wedges until hot and softened but not melted, about 5 minutes.
• Meanwhile, toss lettuce with dressing in large bowl. Divide among 6 plates. Top each salad with 2 hot cheese wedges.

LIMA-BEAN SALAD WITH ROASTED POBLANOS AND QUESO FRESCO

Steps:

• Rinse beans, removing debris; transfer to a large bowl. Add cold water until covered by at least 2 inches. Refrigerate overnight.
• Drain; transfer beans to a large pot and add enough water to cover by 4 inches. Add yellow onion, carrot, and celery; bring to a simmer. Season generously with salt; reduce heat to medium-low and continue simmering until beans are tender but not falling apart, 40 to 50 minutes. Drain; transfer to a large bowl. Remove and discard vegetables. (Or, if not using immediately, let cool in liquid and refrigerate up to 5 days.)
• Place chiles over the flame of a gas burner or on a grill; roast, turning, until charred on all sides, about 10 minutes. Transfer to a bowl and cover with a plate; let cool slightly. When cool enough to handle, use a paring knife to remove charred skins. Remove stems and seeds; cut chiles into 1/2-inch pieces.
• In a small bowl, whisk together vinegar and oil. Drizzle over beans; add roasted chiles, red onion, cilantro, and tomatoes. Gently toss to coat. Season with salt and pepper, sprinkle with cheese, and serve.

FRESCO SALAD

Steps:

• We also like avacado, bell peppers, cucumber etc,. Make sure to add your favorite dressing and toss thoroughly.

AL FRESCO WATERMELON SALAD

Steps:

• In a large bowl, combine the watermelon, onion and basil. Drizzle with vinegar; toss gently. Add salt and pepper. Refrigerate for up to 1 hour. Serve with a slotted spoon.

GREEN SALAD WITH TORTILLA STRIPS AND QUESO FRESCO

Steps:

• Blend first 6 ingredients in a processor until chili is finely chopped.
• With machine running, gradually add olive oil and blend until smooth; set aside.
• Pour enough oil in heavy skillet to come up to 1/4-in sides of skillet.
• Heat to 350°.
• Working in batches, fry tortilla strips until golden, stirring frequently, for about 3 minutes.
• Transfer to paper towels.
• Sprinkle tortilla strips with salt.
• Place greens in bowl; toss with vinaigrette.
• Divide salad among plates.
• Sprinkle with queso fresco and tortilla strips.

GREEN SALAD WITH TORTILLA STRIPS AND QUESO FRESCO

Steps:

• Blend first 6 ingredients in processor until chili is finely chopped. With machine running, gradually add olive oil and blend until smooth. Set vinaigrette aside. Pour enough oil into heavy skillet to come 1/4 inch up sides of skillet. Heat to 350F. Working in batches, fry tortilla strips until golden, stirring frequently, about 3 minutes. Transfer to paper towels. Sprinkle tortilla strips with salt. Place greens in bowl. Toss with vinaigrette. Divide salad among plates. Sprinkle with queso fresco and tortilla strips. *Available at Latin American markets and some supermarkets.