Best Southwestern Caesar Salad Recipes
SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING
Categories Salad Cheese Leafy Green Tomato Bake Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, chicken broth, soy sauce, lemon juice, chipotles and brown sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
- Mix lettuce, tomatoes and corn in large bowl. Add dressing and 2 tablespoons Parmesan cheese and toss to coat. Sprinkle with remaining 2 tablespoons Parmesan cheese and serve.
SOUTHWESTERN CHICKEN CAESAR SALAD WITH CHIPOTLE DRESSING
I strongly suggest to make the dressing up to 24 hours in advance to blend flavors, also you can grill the chicken a day in advance and refrigerate. If you are not a black bean lover then you can omit them and use corn niblets, adjust the dressing ingredients to taste :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.
- Grill over medium-high heat about 6 minutes per side (or you may broil).
- Allow to cool then slice into strips; set aside.
- For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired.
- Place the lettuce in a large glass bowl, add in black beans; toss to mix.
- Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired).
- Drizzle the dressing over the salad or serve dressing on the side.
- Delicious!
SOUTHWESTERN CAESAR SALAD
Delicious Southwestern twist on the classic Caesar Salad (Cesar in Spanish) with chipotle dressing. It makes a beautiful presentation for you and your guests. Serve with warm flour tortillas.
Provided by COOKINCOWGIRLS
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- Sprinkle chicken breasts with fajita seasoning, and grill for about 4 minutes on each side, or until no longer pink and juices run clear. Allow to cool, then slice into bite-size strips.
- In a blender or food processor, combine mayonnaise, grated Parmesan cheese, sour cream, anchovies, green onions, parsley, Dijon mustard, chipotle pepper, garlic, and Worcestershire sauce. Blend until smooth.
- Place romaine lettuce in a large bowl, and top with croutons, shredded Parmesan, and red, yellow, and orange pepper rings. Arrange chicken on top, then pour on the dressing.
Nutrition Facts : Calories 608.3 calories, Carbohydrate 38.2 g, Cholesterol 114.2 mg, Fat 33.9 g, Fiber 4 g, Protein 39.7 g, SaturatedFat 10.3 g, Sodium 1663.7 mg, Sugar 9.2 g
EL TORITO SOUTHWESTERN CAESAR SALAD
El Torito Restaurant's Caesar salad has been a popular favorite for decades; I obtained the recipe in 1994 when it was published in the Los Angeles Times and have made it many times since. The recipe contains some Mexican ingredients such as pepitas, which are roasted pumpkin seeds, avilable at Trader Joes, as well as at Mexican markets. The cotija cheese ia a Mexican grating cheese. If not available use any hard grating cheese such as Parmesan.
Provided by lynnski LA
Categories Salad Dressings
Time 43m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 17
Steps:
- Cut tortillas into matchstick-size strips; then heat oil for deep-frying . Add tortilla strips and cook for a few seconds until crisp; remove with a slotted spoon, drain and set aside.
- Tear romaine lettuce into bite size pieces and place greens on six salad plates.
- Ladle Cilantro-Pesto dressing on each salad and sprinkle each dish with cotija cheese and tortilla strips.
- Arrange four red pepper strips like spokes on top of each salad and garnish with pepitas.
- For the Dressing.
- Place chile, pepitas, garlic, pepper, salt, oil, vinegar and cotija cheese in a blender or food processor; and blend for about 10 seconds, then add cilantro, bit by bit, until smoothly blended.
- Place mayonnaise and water in large stainless-steel bowl and whisk until smooth.
- Add blended chile mixture and mix thoroughly.
- If the dressing is made ahead, place in an airtight container and refrigerate. May be stored up to three days.
SOUTHWESTERN CAESAR SALAD WITH CREAMY CHIPOTLE DRESSING
While I was at a hotel in Scottsdale, Arizona, I remember pestering a chef for this recipe. It's been so many trips ago, though, I can't remember what hotel I was at. Nevertheless, this salad is a nice twist on the usual Ceasar.
Provided by CaribbeanQueen
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- DRESSING:.
- Whisk all dressing ingredients together in a medium bowl until well blended. Season to taste with salt and pepper.
- SALAD:.
- Mix lettuce, tomatoes and corn in large bowl.
- Add 3/4 of dressing and 2 T. of Parmesan. Toss.
- Determine if more dressing is needed. Add to taste.
- Sprinkle with remaining Parmesan before serving.
SOUTHWESTERN CAESAR SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Chop and place romaine in a large salad bowl. Whisk together garlic, lemon juice, Dijon mustard and chili powder in a small bowl. Continue whisking while streaming in extra-virgin olive oil. When dressing is combined, toss Romaine salad with dressing and garnish salad with broken tortilla chips, smoked cheddar and pepper Jack cheese. Season with salt and pepper and toss again, then serve.
- Yield: Preparation time: 5 minutes Cooking time: none Ease of preparation: easy
SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING
I love the creamy, smokey flavor of this dressing. Sometimes I add grilled chicken or other meat or fish to this salad for a complete meal. My husband kept saying how good the salad was when he tried it for the first time...and so will you.
Provided by Geema
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Whisk mayonnaise, broth, shoyu, lemon juice, chipotles, salt and brown sugar in medium bowl to blend.
- Taste dressing and adjust seasoning, adding salt and pepper if desired.
- Dressing can be prepared one day ahead of time.
- Mix lettuce, tomatoes and corn in a large bowl.
- Add dressing and 2 tablespoons cheese.
- Toss to coat well.
- Sprinkle with remaining cheese and chopped cilantro and serve.
Nutrition Facts : Calories 225.9, Fat 12.4, SaturatedFat 2.5, Cholesterol 12, Sodium 825.5, Carbohydrate 26.9, Fiber 5.3, Sugar 8, Protein 6.3
EL TORITO'S SOUTHWESTERN CAESAR SALAD RECIPE
Provided by á-174942
Number Of Ingredients 20
Steps:
- * Note: If cotija cheese is unavailable, use any hard grating cheese, such as cacique or even Parmesan. Cut tortillas into matchstick-size strips. Heat oil for deep-frying and add tortilla strips. Cook a few seconds until crisp. Remove with slotted spoon, drain and set aside. Tear romaine lettuce into bite-size pieces. Place greens on six salad plates and ladle Cilantro-Pepita Dressing on each salad. Sprinkle each dish with cotija cheese and tortilla strips. Arrange four red pepper strips like spokes on top of each salad and garnish with pepitas. Cilantro-Pepita Dressing: Place chile, pepitas, garlic, pepper, salt, oil, vinegar and cotija cheese in blender or food processor. Blend about 10 seconds, then add cilantro, bit by bit, until smoothly blended. Place mayonnaise and water in large stainless-steel bowl and whisk until smooth. Add blended chile mixture and mix thoroughly. Place in airtight container and refrigerate. Dressing may be stored up to three days. (Makes about 2 cups) This recipe yields 6 servings.
EL TORITO SOUTHWESTERN CAESAR SALAD
Steps:
- COTIJA, also known as ANEJO, is hard white cheese that can be grated. Other substitutes are Cacique, manchego, panela, or Parmesan. MAKE THE DRESSING: Place chili, pepitas, garlic, pepper, salt, oil, vinegar and Cotija cheese in blender or food processor. Blend about 10 seconds, then add cilantro, bit by bit,until smoothly blended. Place mayonnaise and water in large stainless-steel bowl and whisk until smooth. Add blended chili mixture and mix thoroughly. Place in an airtight container and refrigerate; dressing may be stored up to 3 days. Makes about 3 cups. MAKE THE SALAD: Cut tortillas into matchstick-size strips. Heat oil for deep frying and add tortilla strips. Cook a few seconds until crisp. Remove and drain. Set aside. Tear romaine lettuce into bite-size pieces. Place greens on 6 salad plates and ladle Cilantro-Pepita Dressing on each salad. Sprinkle each dish with Cotija cheese and tortilla strips. Arrange 4 red pepper strips like spokes on top of each salad and garnish with pepitas.
SOUTHWESTERN SHRIMP CAESAR SALAD
How to make Southwestern Shrimp Caesar Salad
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- In a large bowl, toss the shrimp with the chili powder, cumin, paprika, salt, and cayenne until each shrimp is coated in the seasoning.
- Coat a large skillet with cooking spray and heat over medium-high heat. When the pan is hot, add the shrimp and cook until browned and opaque throughout, 3 to 4 minutes per side.
- In a large bowl, prepare the Caesar salad kit by tossing the baby romaine with the dressing, Parmesan cheese, pita chips, and corn. Divide the salad among 4 bowls and top evenly with the cooked shrimp. Serve with lime wedges, if desired.
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