Simple Mexican Salad Recipe

Mexican Salad {Vegetarian with Lime Dressing} – …

WEBAug 1, 2022 · Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway through. Let cool slightly. …

1. Preheat oven to 325 degrees F. Spread the pepitas in a single layer on an ungreased baking sheet. Place in the oven and toast until the pepitas turn darker (they'll be a deep goldish brown) and are fragrant, about 8 to 10 minutes. Remove from the oven and carefully transfer the pepitas to a small plate or bow. Set aside. Increase the oven temperature to 450 degrees F.
2. On a rimmed baking sheet (I use the same one I toasted the pepitas on to save a dish; just brush it off first), toss sweet potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt, until evenly coated. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway though. Let cool slightly.
3. Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey—it's flavor will mellow once it's tossed with the other ingredients.
4. In a large bowl, place the chopped romaine hearts. Drizzle with about ¼ cup of the dressing and toss to moisten. Add the sweet potatoes, beans, jalapeno, radish, and cilantro and drizzle on another ¼ cup dressing. Toss to coat. Sprinkle with tortilla strips. Enjoy, with extra dressing as desired.

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Mexican Chopped Salad FeelGoodFoodie

WEBSep 14, 2020 · Instructions. To make the dressing, add the cilantro, Greek yogurt, garlic, lime juice, salt and cumin in the bowl of a food processor. …

1. To make the dressing, add the cilantro, Greek yogurt, garlic, lime juice, salt and cumin in the bowl of a food processor. While the food processor is running, slowly pour in the olive oil and allow it to emulsify the sauce, scraping down the sides of the food processor as necessary.
2. Divide the salad ingredients into four bowls and drizzle the dressing on top.

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Mexican Chopped Salad – A Couple Cooks

WEBMar 3, 2020 · Make the dressing: Cilantro Lime Dressing , Creamy Cilantro Dressing (pictured), Chipotle Ranch , or Taco Salad Dressing (fastest!) …

1. If using, make the Crispy Tortilla Strips. Or, make them the day before and store in a sealed container in the pantry until serving.
2. Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), Chipotle Ranch, or Taco Salad Dressing (fastest!)
3. Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video). Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.
4. Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

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