Best Mexicali Salad With Avocado Dressing Recipes
MEXICALI SALAD WITH AVOCADO DRESSING
This recipe is from one of my all time favorite cookbooks which happens to be called, "South of the Border Favorites". You'll soon see why. This is one of those salads that tastes like it was prepared at a restaurant.
Provided by Cookin Kit
Categories Mexican
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine& mix all the dressing ingredients and set aside.
- In large bowl, toss lettuce, tomatoes, chillies, and olives.
- To serve, layer in the following order: 1/2 lettuce mixture, 1/2 dressing, 1/2 picante, 1/2 cheese, 1/2 chips.
- Repeat the step above layering the remainder ingredients in the same order.
- This is one of those recipes that can be changed up by adding other ingredients such as beans and using different types of cheeses.
MEXICALI DRESSING
My sister, Ashley, sent me this recipe. It comes from Historic Restaurants of Alabama by Gay Martin. This recipe is served in the Little River Café in Ft. Payne, Alabama.
Provided by Barenakedchef
Categories Salad Dressings
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients. Serve as a dipping sauce or as a salad dressing.
Nutrition Facts : Calories 430.4, Fat 26.9, SaturatedFat 3.9, Cholesterol 20.4, Sodium 1935.1, Carbohydrate 50.6, Fiber 0.9, Sugar 32.9, Protein 3.1
CACTUS SALAD WITH AVOCADO DRESSING- NOPALES
This makes a nice side for traditional Mexican dishes. It is much different than the usual nopales salad because it takes on the flavor of the avocado. I even ate this for breakfast with a tostada shell! You can prepare the nopales ahead but don't make the dressing too far in advanced because it may discolor. I also kept it healthier by leaving out the chicharron. From Fresh Mexico by By Marcella Valladolid.
Provided by cookiedog
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the onion, garlic, oregano, 1/2 teaspoon salt, and 4 cups water in a large heavy saucepan, and bring to a boil over high heat. Add the cactus and boil for 7 minutes, or until tender and no longer bright green. Strain the cactus and discard the onion and garlic. Cool completely. (The cactus can be prepared 1 day ahead. Cover and refrigerate.).
- Put the avocado, cilantro leaves, olive oil, serrano chile, vinegar, and 2 tablespoons water in a blender. Blend until very smooth (the dressing will be thick). Season to taste with salt and black pepper.
- Transfer the cactus to a large bowl and add the tomatoes, queso fresco, scallions, and chopped cilantro. Toss to combine. Add enough dressing to coat, and toss gently. Divide the salad among 4 plates, and top each serving with chicharones if desired.
Nutrition Facts : Calories 211.8, Fat 17.8, SaturatedFat 2.5, Sodium 43.1, Carbohydrate 13, Fiber 8, Sugar 3.4, Protein 3.9
MEXICALI DRESSING
Make and share this Mexicali Dressing recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 10m
Yield 3/4 c., 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and mix well.
Nutrition Facts : Calories 124.1, Fat 13.6, SaturatedFat 1.8, Sodium 2.1, Carbohydrate 1.1, Fiber 0.1, Sugar 0.6
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