Best 7 Mexican Chopped Salad With Beets Walnuts Recipes
Mexican chopped salad with beets and walnuts is a vibrant and flavorful dish that packs a nutritional punch. Combining the earthy sweetness of beets with the crunch of walnuts, the tangy zest of lime, and the spicy kick of chili powder, this salad is a symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned salad aficionado or new to the world of chopped salads, this recipe will guide you through the steps of creating a delectable and satisfying meal that's perfect for a light lunch, a hearty side dish, or even as a main course.
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MEXICAN CHOPPED SALAD WITH BEETS & WALNUTS
Wonderful recipe adapted from Food & Wine, May 2008 edition. Original recipe called for making a dressing with 2 cups of walnut halves and a ton of oil and it was WAY too heavy and had WAY too many calories. I lighted it up and now we think it's perfect!!! This is a great make ahead salad and is perfect for the Christmas holiday (being red and green)!
Provided by januarybride
Categories Mexican
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the oil and lime juice and season with salt and pepper.
- Layer beets on the bottom of the plate, then top with apple, avocado, fennel, Manchego and walnuts.
- Spoon dressing over the top.
- Garnish with a lime wedge and some chips if you like.
Nutrition Facts : Calories 335.3, Fat 30.6, SaturatedFat 3.8, Sodium 35.1, Carbohydrate 16.6, Fiber 7, Sugar 4.6, Protein 4.1
MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
- Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
- For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.
BEET AND WALNUT SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 14m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
- Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.
MEXICAN CHOPPED SALAD WITH BEETS & WALNUTS
Categories Vegetable
Number Of Ingredients 11
Steps:
- 1 Whisk together the oil and lime juice and season with salt and pepper. 2 Layer beets on the bottom of the plate, then top with apple, avocado, fennel, Manchego and walnuts. 3 Spoon dressing over the top. 4 Garnish with a lime wedge and some chips if you like.
BABY BEET SALAD WITH WALNUTS
Whip up a healthy side in no time using this baby beet salad recipe.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
- Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
- Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
- Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 11.1 mg, Fat 14.8 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 3.8 g, Sodium 463 mg, Sugar 13.8 g
MEXICAN CHOPPED CHICKEN SALAD
Make and share this Mexican Chopped Chicken Salad recipe from Food.com.
Provided by The Hoffs
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- combine all ingredients in a large bowl.
- garnish with tomatoes and olives.
Nutrition Facts : Calories 328.6, Fat 19.1, SaturatedFat 4.4, Cholesterol 47.6, Sodium 599, Carbohydrate 21, Fiber 4.7, Sugar 2.1, Protein 18.6
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
I love finding lighter side dishes to go with Mexican or southwestern dishes. This one was in Self magazine.
Provided by JeriBinNC
Categories Mexican
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put all salad ingredients in a bowl and toss lightly.
- Mix dressing ingredients well in separate bowl and pour over salad. Toss well.
Nutrition Facts : Calories 366.1, Fat 18.4, SaturatedFat 2.7, Sodium 26.6, Carbohydrate 44.8, Fiber 13.5, Sugar 14.7, Protein 10.5
Tips:
- To save time, use pre-cooked beets or canned beets.
- If you don't have walnuts, you can substitute another type of nut, such as pecans or almonds.
- For a vegan version of this salad, omit the feta cheese.
- This salad is best served fresh, but it can be stored in the refrigerator for up to 2 days.
Conclusion:
This Mexican Chopped Salad with Beets and Walnuts is a delicious and healthy salad that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a new salad recipe, give this one a try!
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