Best Ginas Fiesta Salad Recipes

LIZ'S FAST FIESTA SALAD

Liz's Fast Fiesta Salad image

This dish is fast, simple and tastes great for low-carbers and non-low-carbers alike. It's a great side to bring to a summer barbeque or picnic. It's full of flavor and a snap to prepare.

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 (16-ounce) bag frozen broccoli florets
1 (16-ounce) bag frozen cauliflower florets
1 cup ranch dressing (most brands have 1 gram of carbohydrates or less)
1 cup shredded Cheddar
5 slices bacon, cooked and crumbled
3 scallions

Steps:

Defrost the frozen broccoli and cauliflower in the microwave for approximately 5 minutes. They should come out still cold, but not icy.
Toss broccoli and cauliflower with the ranch dressing and make sure that all pieces are evenly coated. Add the shredded Cheddar and bacon and mix well.
Cover and refrigerate for 1 hour or as long as overnight.
Thinly slice the green onions on an angle and sprinkle on top of the salad for garnish.

Nutrition Facts : Calories 342 calorie, Fat 30 grams, SaturatedFat 8 grams, Carbohydrate 10 grams, Fiber 4.5 grams

FIESTA CHOPPED SALAD

Fiesta Chopped Salad image

"We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona. The dressing makes the fresh salad a welcome companion for most any entree.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
1 medium tomato, seeded and chopped
1 medium cucumber, seeded and chopped
1 small zucchini, chopped
2 green onions, chopped
2 tablespoons minced fresh parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 large ripe avocado, peeled and chopped
1 tablespoon lemon juice

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.

Nutrition Facts : Calories 91 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FIESTA TOMATO WEDGE SALAD

Fiesta Tomato Wedge Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 pounds mixed tomatoes (different colors), sliced into wedges
1/2 cup olive oil
2 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/2 bunch fresh cilantro, leaves only

Steps:

Put the tomato wedges in a large bowl.
Mix the olive oil, lime juice, chili powder, cumin, garlic and some salt and pepper in a mason jar and drizzle over the tomato wedges. Scatter over the cilantro. Toss to combine.

MEXICAN FIESTA SALAD

Mexican Fiesta Salad image

"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups torn romaine
3/4 cup frozen corn, thawed
1/3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
1/4 cup torn curly endive
1/3 cup salsa
2 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat ranch salad dressing

Steps:

In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

GINA'S SPINACH SALAD WITH SPICED PECANS

Gina's Spinach Salad with Spiced Pecans image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 25m

Yield 5 servings

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
1 teaspoon ancho chili powder
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
Freshly cracked black pepper
1 cup pecan halves
2 teaspoons Dijon mustard
1 small shallot, minced
3 tablespoons balsamic vinegar
3 tablespoons olive oil
Pinch sugar
Kosher salt and freshly ground black pepper
One 5-ounce package pre-washed baby spinach
4 slices bacon, cut into 1/4-inch pieces, fried crisp
4 ounces crumbled blue cheese
1 cup halved cherry tomatoes

Steps:

Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.
Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

FIESTA CORN & AVOCADO SALAD

Fiesta Corn & Avocado Salad image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 ears corn, preferably yellow, shucked
Kosher salt and freshly ground black pepper
1 pint heirloom cherry tomatoes, halved through the stem
1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
1/2 cup medium-diced red onion
2 jalapeno peppers, seeds and ribs removed, minced
1 1/2 teaspoons grated lime zest
1/4 cup freshly squeezed lime juice (3 limes)
2 tablespoons good olive oil
1 teaspoon minced garlic
1/4 teaspoon chipotle chile powder
2 ripe Hass avocados, large-diced
Juice of 1 lemon

Steps:

Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.