Best South Of The Border Salad Recipes

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

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 EGG SALAD

South of the Border Egg Salad image

Good by itself, for sandwiches, or wrap in a flour tortilla. For the celery, I use celery hearts. Substitute Miracle Whip for the mayo if you prefer. If you don't like the "bite" of raw onion in your salad,use scallions instead. Prep time doesn't include time for cooking eggs, which varies depending on what method you use.

Provided by echo echo

Categories Lunch/Snacks

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

12 hard-cooked eggs, cooled and coarsely chopped
2 celery ribs, sliced
1 (4 1/2 ounce) can chopped green chilies
2 tablespoons minced red onions
6 tablespoons mayonnaise
2 small avocados or 1 large avocado, mashed
2 teaspoons lime juice
1/4 cup fresh cilantro leaves
1/4 teaspoon celery salt
1/4 teaspoon cumin (to taste)

Steps:

Combine eggs through onion.
Whip together the dressing ingredients.
Stir dressing into egg mixture and refrigerate until served.

Nutrition Facts : Calories 482.3, Fat 36.7, SaturatedFat 7.9, Cholesterol 641.7, Sodium 368.2, Carbohydrate 19.1, Fiber 7, Sugar 6, Protein 21.8

SOUTH OF THE BORDER POTATO SALAD

South of the Border Potato Salad image

A potato salad with a Mexican twist. Taken from "The Complete Family Cook Book". I've added some time to the cooking time to boil the potatoes and eggs.

Provided by jonesies

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups potatoes, cooked and diced
1 cup lettuce, shredded
1 cup cheddar cheese, shredded
3 tablespoons onions, grated
3 tablespoons olives, chopped
2 tablespoons chili peppers, finely chopped
3 eggs, hard-cooked and chopped
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon prepared mustard
1 dash Tabasco sauce
3/4 cup light cream (or mayo)

Steps:

In a medium bowl combine potatoes and lettuce; toss.
In a small bowl, combine cheese, onions, olives, chili pepper, eggs, olive oil, salt, pepper, mustard and Tabasco sauce.
Stir until thoroughly blended.
Gradually add cream.
Stir constantly until well blended.
Pour dressing over potato-lettuce mixture.
Toss to coat well.
Cover and chill until serving.

Nutrition Facts : Calories 277, Fat 19.6, SaturatedFat 9.1, Cholesterol 145.3, Sodium 596.1, Carbohydrate 15.7, Fiber 2, Sugar 1.2, Protein 10.3