Best Margarita Salad Recipes

MARGARITA SHRIMP WITH COCONUT GREENS AND HAWAIIAN MACARONI SALAD RECIPE BY TASTY

Steps:

• Make the macaroni salad: Bring 3 quarts of water to boil in a Dutch oven over high heat. Add 1 tablespoon of salt and the macaroni. Cook al dente according to the package directions. Drain the pasta and return to the Dutch oven. Cool for 5 minutes.
• Add the mayonnaise, apple cider vinegar, onion powder, sugar, and remaining 1 teaspoon of kosher salt to the pasta fold to thoroughly combine. Set aside to cool completely, about 30 minutes.
• Marinate the margarita shrimp: Add the shrimp and kosher salt to a large bowl. Toss to combine. Pour the margarita mix over top. Cover and refrigerate for 15 minutes while you prepare the braised greens.
• Make the braised coconut greens: Heat the oil in a medium saucepan over medium-low heat. When the oil is shimmering, add the garlic and onion. Season with salt and pepper. Cook for about 3 minutes, stirring often, until fragrant and just starting to soften.
• Add ¼ cup of coconut milk plus the sugar and lime juice to the saucepan, stirring to dissolve the sugar.
• Add the kale leaves and snow peas, and season again with salt and pepper. Cover the saucepan and simmer for about 5 minutes, until the leaves are wilted and soft and the snow peas are tender.
• Cook the shrimp: Pour the marinade liquid into a 10-inch skillet, leaving the shrimp in the bowl. Bring the liquid to a boil over high heat and simmer for about 10 minutes, until the liquid is reduced by two-thirds to about ½ cup.
• Add the shrimp and 2 tablespoons of tequila to the skillet. Cook, tossing occasionally, for about 3 minutes, until the shrimp are bright pink and opaque.
• Add the remaining 2 tablespoons of tequila plus the cilantro and lime zest. Simmer for about 1 minute, tossing the shrimp to thoroughly coat. Serve immediately alongside the macaroni salad and braised greens.
• Just before serving, fold in the carrots, scallions, and buttermilk into the cooled macaroni salad. Add the remaining 2 tablespoons of coconut milk to the greens and garnish with toasted coconut flakes.
• Enjoy!

MARGARITA SHRIMP SALAD

Steps:

• Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
• Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
• Drain the shrimp and reserve the marinade.
• In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
• Remove from heat, transfer to a small bowl, and cool.
• Whisk in the olive oil and season to taste with salt and pepper; set aside.
• Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
• Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
• Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
• When oil is about 375°, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
• Sprinkle with chili powder while still warm.
• In a large bowl, mix together the tomato, bell pepper and lettuce.
• Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
• Top with the grilled shrimp and tortilla strips and serve immediately.

STRAWBERRY MARGARITA PRETZEL SALAD SQUARES

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, sugar, lime zest and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin with lime juice; stir until slightly thickened. Remove any unmelted ice. Refrigerate 10 min. or until thickened.
• Remove half the gelatin; set aside. Add half the COOL WHIP to remaining gelatin; stir with whisk until blended. Spoon over crust. Refrigerate 10 min. or until set but not firm. Spoon reserved gelatin over creamy layer. Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

TEXAS PECAN AMBROSIA SALAD WITH MARGARITA DRESSING

Steps:

• Toss all ingredients, except Margarita Dressing, in a large bowl. Chill, covered, up to 1 hour.
• Margarita Dressing.
• Stir together all dressing ingredients in a small bowl. Cover and chill.
• To serve, drizzle salad with Margarita dressing and garnish with lime slices, if desired.

SPICY MARGARITA SHRIMP SALAD

Steps:

• Combine cilantro,garlic,chile,tequila,triple sec, lime juice and cumin in a non-reactive bowl; add shrimp, turn to coat and refrigerate for at least one hour.
• Drain shrimp and reserve marinade.
• In a small saucepan over high heat, bring reserved marinade to a boil,reduce heat to medium and simmer until reduced by half.
• Remove from heat, transfer to a bowl, cool, whisk in olive oil & season with salt and pepper, set aside.
• Prepare barbecue grill, (spray with non-stick) grill shrimp until just pink; about 1 minunte per side, keep warm.
• In a large bowl, combine tomato,bell pepper and lettuce, toss with leftover/cooked marinade/dressing and divide among 4 large plates.
• Top the salad with grilled shrimp and top with corn chips and avocado slices.

MARGARITA SHRIMP COCKTAIL SALAD

Steps:

• Mix all ingredients and chill for 2 hours. Serve with crackers or tortilla chips. Option: Serve over thinly sliced or chopped ice berg lettuce or salad greens of your choice.

MARGARITA MELON SALAD

Steps:

• Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts.
• Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.

MARGARITA SHRIMP SALAD FROM SWANSON®

Steps:

• Grate 2 teaspoons zest and squeeze 1 tablespoon juice from the lime.
• Stir the lime juice, lime zest, and garlic in a 2-quart shallow, nonmetallic baking dish or a gallon-size resealable plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes, turning the shrimp over several times during the marinating time.
• Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp, stirring occasionally.
• Reduce the heat to medium. Add the shrimp and marinade to the saucepan and heat to a boil. Cook until the shrimp are cooked through. Stir in the cilantro.
• Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates. Season with the black pepper.

GRILLED MARGARITA CHICKEN SALAD

Steps:

• Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
• Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.

MARGARITA GRILLED TUNA & BLACK BEAN SALAD TORTILLA BOWLS

Steps:

• Marinade -- Marinate the tuna steaks. Add the tuna in a large baggie with the margarita mix (minus 1 tablespoon for the beans). Let marinate 1-2 hours, no longer.
• Tortilla Bowls -- Make the tortilla bowls. Preheat a oven to 375 degrees. Make sure the shelf is in the middle. Spray a oven proof stainles or glass bowl with a non stick spray. Push the tortilla in the bowl and bake on a cookie sheet for 15-20 until golden brown, remove and let cool 5-10 minutes. It will crisp up. Also many grocery stores and specialty markets also carry the pre-made bowls. Old El Paso and Taco Bell are 2 brands that make them.
• Beans -- Add the olive oil to a small saute pan on medium heat. Add the garlic and onion and cook 3-4 minutes until tender. Then add the beans, salsa, chipotle, lime juice, margarita mix and cumin and continue to cook on medium heat for about 5 minutes. Season with salt and pepper if necessary and cook on low another 5 minutes. These are good made ahead and then just reheated when ready to use.
• Sour Cream Sauce -- Mix the sour cream, chipotle, lime juice and cilantro together and refrigerate until ready to use.
• Salad -- Prepare your lettuce, onions and avocado and set to the side.
• Tuna -- Remove from the marinade and season with salt and pepper. The tuna is best on an outside grill, but it also can be done on a inside grill pan, or just saute pan, Just a little olive oil on the pan or spray with a non stick spray and grill on high heat until you get nice grill marks. You want the tuna medium to medium rare, so just 3-4 minutes on the first side and even less on the second side. Your cooking time will depend on the thickness of your tuna steaks. Remove from the pan and cover with foil as you make the salad.
• Salad -- Take one of your salad bowls and fill the bottom with some of the shredded lettuce, onion slices; then the beans, cheese, a little more lettuce. Top with the sliced tuna and avocado slices. Finish by garnishing with the olives and sour cream sauce. ENJOY!

BROCCOLI SALAD WITH MARGARITA DRESSING

Steps:

• Mix broccoli, romaine lettuce, grape tomatoes, mushrooms, and red onion in a large bowl with a lid.
• Place olive oil, lime juice, honey, cilantro, cumin, salt, and black pepper in a blender; blend until smooth.
• Pour lime dressing over vegetables; toss to combine.
• Cover and refrigerate salad for at least 2 hours before topping with white Cheddar cheese and serving.

MARGARITA FRUIT SALAD

Steps:

• 1) In a large bowl, mix together margarita, orange marmalade and lime juice.
• 2) Add strawberries, oranges, pineapple, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend.
• 3) Add mint, toss and serve.
• This recipe should not be served to anyone under 21, or the legal drinking age.

MARGARITA SHRIMP SALAD

Steps:

• Reserve 1 C marinade, then marinade shrimp in remainder for 2 hours. Soak skewers in cold water, then thread 3-4 shrimp onto each and season with salt and pepper. Add parsley or cilantro to reserved marinade. Heat grill to high, lightly coat shrimp with olive oil, wrap ends of skewers with foil to prevent burn. Place shrimp in center of grill, cover and cook 2-3 min, brush with reserved marinade. Turn them over, cover, brush w/marinade again, and grill 3-4 minutes. Toss lettuce, tomatoes, corn and asiago cheese together. Combine lime juice, olive oil and pinch of sugar and salt, toss with greens and divide onto 4 plates, top each with shrimp. Marinade: in glass container, combine 5 cloves minced garlic, 1/3 C tequila 1/3 C triple sec, juice from 2 limes, 2 C liquid margarita mix, and 1 C light olive oil.

SUMMERTIME MARGARITA FRUIT SALAD

Steps:

• 1. In a small bowl combine the Tequila, orange liqueur, lime juice, sugar, and orange juice. Mix well.
• 2. In a medium to large bowl combine the chopped fresh fruit with the margarita dressing and mix well.
• 3. Chill for 4-8 hours or overnight to let the flavors marry.

GRILLED MARGARITA CHICKEN SALAD

Steps:

• Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
• Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.

MARGARITA CHICKEN PASTA SALAD

Steps:

• Cook the pasta, drain and rinse well with cold water.
• Sprinkle the cubed chicken with the taco seasoning.
• Cook the cubed chicken in the oil, over medium heat until cooked through.
• In a large bowl, add the cooked chicken, cooled pasta, mexicorn, black beans, green chilies and cheese.
• In a separate bowl, mix the orange juice, oil, sour cream, lime juice, sugar, cumin, salt, pepper and tequila.
• Mix well and pour over pasta mixture.
• Chill until ready to serve.

CUCUMBER-AVOCADO SALAD WITH MARGARITA DRESSING

Steps:

• In a medium bowl, whisk together first ten ingredients. Taste and adjust seasonings to taste. Toss Cucumber, Avocado, and Onion in the dressing and refrigerate at least 30 minutes, but no more than six hours. Remove from fridge and let sit at room temperature for fifteen minutes, Divide greens among six plates and spoon Cucumber-Avocado mixture over top, being sure to include plenty of dressing. Sprinkle with additional Kosher Salt, if desired.

MARGARITA CHICKEN PASTA SALAD

Steps:

• Cook pasta, till al dente, drain and rinse in cold water.
• In a zip-bag, combine chicken,taco seasoning, shake to coat.
• In a large nonstick skillet, heat 1 tablespoon oil over medium heat, add chicken and cook 8-10 minute remove from heat.
• In a large bowl combine cooked pasta, corn,beans and dressing, toss to coat.
• Fold in chicken, serve warm or cold.
• Pass tequila shots or very cold beer.

MARGARITA SALAD

Steps:

• Place fruit in large bow.
• Mix margarita mix, honey and lime juice. Pour over fruit.
• Chill at least 1 hour, stirring occasionally.

MARGARITA SALAD

Steps:

• Rub rims of 6 chilled salad plates with lime wedges, and roll edges in kosher salt, if desired.
• Combine lettuce and next 3 ingredients in a large bowl; toss with Margarita Dressing.
• Arrange on prepared plates, and garnish with tortilla chips.
• Margarita Dressing:.
• Whisk together all ingredients.
• Cover and chill.