Best South Of The Border Citrus Salad Recipes

SOUTH OF THE BORDER CHOPPED SALAD

South of the Border Chopped Salad image

Chopped salads can take all kinds of forms and are easy to transport; just put each ingredient in a separate sealable bag or plastic container, then toss everything wherever you choose to eat.

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

4 corn tortillas
Vegetable oil
Salt
2 limes, juiced
2 teaspoons Spice Mix, recipe follows
1/3 cup good olive oil
2 green onions, thinly sliced
1/2 head Romaine lettuce, shredded
1 can (15 ounce) garbanzo beans, drained and rinsed
1 cup ripe cherry tomatoes, halved
1 ripe avocado, diced
4 ounces queso fresco or feta, crumbled
1/2 cup cilantro leaves, chopped
2 teaspoons kosher salt
2 teaspoons ground chile powder
1 teaspoon brown sugar
1 teaspoon ground cumin
1 teaspoon granulated garlic

Steps:

To make the salad, preheat an oven to 350 degrees F.
Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.
Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.
To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.
To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.

SOUTH OF THE BORDER SALAD

South of the Border Salad image

Make and share this South of the Border Salad recipe from Food.com.

Provided by gailanng

Categories Greens

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup mayonnaise
1/4 cup catsup
about 2/3 cup fresh salsa (hot or mild)
1 avocado, chopped
1 (3 1/4 ounce) can black olives, drained and sliced
1 yellow bell pepper, chopped
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can garbanzo beans, drained and rinsed
1 large head romaine lettuce, washed, spin dried and torn into bite size pieces
4 green onions, chopped
2 medium tomatoes, chopped
1 English cucumber, chopped
2 cups corn tortilla chips, broken or 2 cups corn tortilla strips
1/2 lb shredded sharp cheddar cheese (about 2 cups)
chopped cilantro (optional)
chopped fresh jalapeno pepper (optional)

Steps:

For the Dressing: Combine mayonnaise, catsup and salsa in a small bowl. Adjust amounts to taste. Add chopped avocado and set aside.
In a large bowl, toss olives, bell pepper, beans. lettuce, green onions, tomatoes, cucumber and optional ingredients, if using.
Pour salsa dressing with avocado over salad and toss well.
Add tortilla chips and cheese; toss again or can add to top of individual servings. Serve immediately.

Nutrition Facts : Calories 436.9, Fat 22.1, SaturatedFat 7.8, Cholesterol 33.6, Sodium 659, Carbohydrate 45.8, Fiber 11.7, Sugar 5.8, Protein 18

SICILIAN-STYLE CITRUS SALAD

Sicilian-Style Citrus Salad image

Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.

Provided by David Tanis

Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 to 4 tablespoons olive oil
2 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 navel oranges
4 blood oranges
2 Cara Cara oranges
1 small grapefruit
1 small red onion, very thinly sliced
1 small fennel bulb, very thinly sliced, enough to make 1 cup
2 or 3 tender inside celery stalks, thinly sliced at an angle
Handful of olives, black oil cured type or green Castelvetrano type, pitted
Winter salad leaves, such as radicchio or escarole, optional
Large pinch of flaky sea salt

Steps:

Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams