Best 8 South Of The Border Salad Dressing Recipes
South of the Border Salad Dressing is an indispensable addition to any salad aficionado's repertoire. With its vibrant flavors and versatility, this tangy yet slightly sweet dressing brings a Mexican-inspired taste sensation to your favorite greens, transforming them into a fiesta of flavors. Whether you prefer a light and zesty dressing or a creamy and flavorful one, South of the Border Salad Dressing has a variation that will tantalize your taste buds and leave you wanting more.
Here are our top 8 tried and tested recipes!
SOUTH-OF-THE-BORDER CHICKEN SALAD WITH TEQUILA LIME DRESSING
Add a burst of color to your table with this fresh main-dish that's topped with homemade tequila lime salad dressing. For a simple garnish sprinkle salad with lightly crushed tortilla chips.-Annette Hottenstein, Cockeysville, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.
Nutrition Facts : Calories 404 calories, Fat 21g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges
EASY SOUTHWESTERN SALAD DRESSING
This easy sauce is great for salad dressing or as a dipping sauce for vegetables such as blooming onions, fried zucchini, etc.
Provided by IMJEN2
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 16
Number Of Ingredients 2
Steps:
- In a small bowl, whisk together the ranch dressing and barbecue sauce. Refrigerate until serving.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 7 g, Cholesterol 4.1 mg, Fat 7.8 g, Protein 0.2 g, SaturatedFat 1.2 g, Sodium 318.9 mg, Sugar 5.9 g
SOUTH OF THE BORDER CHOPPED SALAD
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
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 DRESSING
This tangy spicy dressing is great for pasta salad. This dressing is best used within 1 week. I like to cook pasta, and mix with black olives and shredded carrots and onions. Pour this dressing over, and refrigerate an hour. Stir to make sure if it needs more dressing before serving.
Provided by vmiller124
Categories Salad Dressings
Time 1h10m
Yield 1 1/2 Cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a 1-pint glass jar with a tight-fitting lid.
- Cover and shake well.
- Refrigerate at least 1 hour. Garlic clove may be removed. Shake well before serving.
SOUTH-OF-THE-BORDER WRAPS
Dinner ready in just 15 minutes! Enjoy these beans, veggies and salsa-filled tortilla wraps - a cheesy meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer.
- Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
- Mix the beans, corn, bell pepper, salsa and cilantro.
- Place the tortillas on a clean counter or on waxed paper. Spread about 1/2 cup of the bean mixture over each tortilla to within 1 inch of the edge. Sprinkle 2 tablespoons cheese over each tortilla.
- Fold opposite sides of each tortilla up toward the center about 1 inch over the filling--the sides will not meet in the center. Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in the microwavable dish.
- Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1 minute to 1 minute 30 seconds longer.
Nutrition Facts : Calories 335, Carbohydrate 53 g, Cholesterol 15 mg, Fiber 6 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 800 mg
SOUTH OF THE BORDER SALAD
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
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 CITRUS SALAD
Orange, grapefruit and jicama add color and texture to this out-of-the-ordinary fruit salad. Sometimes I'll toss in slices of mango and cucumber for extra fun. -Mary Fuller, SeaTac, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut a thin slice from the top and bottom of each grapefruit and orange; stand fruit upright on a cutting board. With a knife, cut peel and outer membrane from fruit. Cut fruit crosswise into slices; place in a large bowl., Add remaining ingredients; toss to combine. Transfer to a platter; refrigerate, covered, until serving.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SOUTH OF THE BORDER SALAD
Steps:
- Slice fruits and vegetables. Mix dressing and drizzle over. Mmm!
Tips:
- Use fresh ingredients whenever possible. This will give your salad dressing the best flavor.
- Taste your dressing as you go and adjust the seasonings to your liking.
- If you don't have all of the ingredients on hand, feel free to substitute others. For example, you could use lime juice instead of lemon juice, or honey instead of agave nectar.
- Store your salad dressing in a jar or container with a tight-fitting lid. It will keep in the refrigerator for up to two weeks.
Conclusion:
With its zesty flavors and creamy texture, this South of the Border Salad Dressing is sure to become a favorite. It's perfect for salads, tacos, burritos, and more. So next time you're looking for a delicious and easy-to-make dressing, give this recipe a try!
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