Best Rio Grande Salad Recipes

REPUBLIC OF THE RIO GRANDE GRILLED TUNA AND GRAPEFRUIT SUPREME SALAD

Republic of the Rio Grande Grilled Tuna and Grapefruit Supreme Salad image

A restaurant in McAllen, Texas, called Republic of the Rio Grande Grill and Cantina invented this entrée-size grilled tuna salad with grapefruit sections and red onions on top. It's a classic combination of South Texas flavors-and a very healthy dinner.

Provided by Robb Walsh

Yield serves 4

Number Of Ingredients 11

Ingredients

2 1/2 Texas red grapefruits
1 tablespoon white wine vinegar
3/4 cup olive oil
1 clove garlic, minced
1/4 teaspoon salt
Freshly ground black pepper
1 teaspoon minced jalapeño pepper, or hot pepper sauce
4 tuna steaks, 6 to 8 ounces each
6 cups mixed salad greens
2 tablespoons chopped fresh cilantro leaves
8 red onion slices

Steps:

Peel and segment 2 grapefruits; set aside. Squeeze the juice from the other half grapefruit into a measuring cup; it should yield about 1/4 cup of juice.
To make the salad dressing, combine the grapefruit juice, vinegar, oil, garlic, salt, freshly ground black pepper to taste, and minced jalapeño in a medium bowl; mix well. Cover and refrigerate the salad dressing.
Place the tuna steaks in a shallow dish. Pour 1 tablespoon of dressing over each piece of tuna. Turn the tuna in the marinade to coat. Cover with plastic wrap, or place all of the tuna steaks and marinade in a plastic bag, and refrigerate for 1 hour.
Light the grill. Remove the tuna from the refrigerator and allow to come to room temperature. Grill for about 4 minutes per inch of thickness for rare, 6 minutes for medium or until done to taste, turning at least once.
To serve, toss the greens with the salad dressing in a mixing bowl. Divide the dressed greens among 4 plates. Top each with a grilled tuna steak, then sprinkle with freshly ground black pepper. Spread grapefruit supremes over the top of the salad. Garnish with the cilantro and red onion slices.

RIO GRANDE SALAD

RIO GRANDE SALAD image

Really good

Provided by Joanne Sarver @Jsar

Categories Lettuce Salads

Number Of Ingredients 8

Ingredients

10 3/4 ounce(s) can campbell's chili beef soup
3-4 cup(s) shredded lettuce
1/2 can(s) durkee french fries onions
- small can of sliced ripe black olives
- tomatoes, chopped
1 cup(s) shredded cheddar cheese
- sour cream
1/4 cup(s) salsa

Steps:

Microwave soup and salsa for 3 minutes on high. Arrange lettuce, top with heated soup, cheese, olives, tomatoes, sour cream and Durkee onions. Makes 4 servings.

RIO GRANDE MELON SALAD

Rio Grande Melon Salad image

Mangoes, melons and grapes are arranged and drizzled with a honey-lime dressing. Fresh fruit has never tasted better!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 6

Number Of Ingredients 9

Ingredients

1/3 cup vegetable oil
1/4 teaspoon grated lime peel
2 tablespoons lime juice
1 tablespoon honey
2 mangoes or papayas, peeled, pitted and sliced
1/2 honeydew melon, peeled, seeded and thinly sliced
2 cups watermelon balls
3/4 cup seedless red grape halves
Watercress, if desired

Steps:

In tightly covered container, shake all dressing ingredients until well blended.
Arrange fruits on 6 plates. Drizzle with dressing. Garnish with watercress.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 15 mg