Best 4 Tex Mex Salad With Creamy Lime Dresing Recipes

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Tex Mex Salad with Creamy Lime Dressing is a flavorful and refreshing dish that combines the vibrant flavors of Mexican and American cuisines. This salad features a colorful array of fresh vegetables, such as crisp lettuce, juicy tomatoes, crunchy cucumbers, and sweet corn, tossed with a zesty and tangy creamy lime dressing. The dressing is made with a blend of tangy lime juice, creamy avocado, cilantro, garlic, and a touch of cumin, which adds a delightful depth of flavor. This salad is a perfect lunch or dinner option for those looking for a light and healthy meal.

Let's cook with our recipes!

TEX-MEX SALAD



Tex-Mex Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.

LAYERED TEX MEX SALAD WITH CREAMY LIME DRESSING



Layered Tex Mex Salad With Creamy Lime Dressing image

Wow! Gone Fishin had a 50th Birthday celebration and this was one of the featured dishes. **Use a trifle dish for displaying this beautiful salad. And, to be perfectly honest, we used the already made cornbread, found at Central Market, but should your local grocer not have that available, included are the instructions for an almost-as-easy cornbread. Fantastic with beef and chicken fajitas, Ninfa's hot sauce, tortillas, Recipe #368308, grilled vegetables, and margaritas! Bueno Fiesta! *Recipe by Sunny Anderson

Provided by Penny Stettinius

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21

butter, for preparing 8 by 8-inch glass pan
1 (8 1/2 ounce) box cornbread mix (recommended ( Jiffy)
1 large egg
1/3 cup milk
1 (15 1/2 ounce) can black beans, drained and rinsed
1 Sazon Goya seasoning, packet
salt & freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
1 1/2 cups monterey jack cheese, grated
1 1/2 cups cheddar cheese, grated
2 tablespoons cilantro leaves, freshly chopped
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 garlic clove, smashed
1 tablespoon honey
1/2 cup extra virgin olive oil
salt & freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk.
  • Evenly spread into prepared pan and bake on the middle rack for 20 minutes.
  • Remove from oven and cool in pan for 10 minutes.
  • Remove from pan to cool completely.
  • Mix together the beans with the sazon and season with salt and pepper.
  • Toss the salsa with the tomatoes.
  • When ready to serve, cut the cornbread into 1/2-inch croutons.
  • Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons.
  • Serve the remaining dressing on the side.
  • For the dressing, use a blender and blend all the ingredients except the olive oil until smooth.
  • While machine is running, slowly drizzle in the oil until incorporated.
  • Season, to taste, with salt and pepper.

Nutrition Facts : Calories 546.6, Fat 35.2, SaturatedFat 13.7, Cholesterol 75.9, Sodium 804.3, Carbohydrate 40.6, Fiber 8, Sugar 11.4, Protein 19.5

CREAMY LIME DRESSING



Creamy Lime Dressing image

Perfect topping for fish tacos or a Tex-Mex salad. Best made ahead. From Sunny Anderson's "Cooking for Real" show, tweaked a bit by me :)

Provided by puppitypup

Categories     Salad Dressings

Time 5m

Yield 3/4 cup

Number Of Ingredients 10

1 tablespoon chopped fresh cilantro
1 1/2 teaspoons white wine vinegar
1/2 teaspoon lime zest
2 tablespoons lime juice
1/4 cup sour cream
1/2 garlic clove, smashed
1 1/2 teaspoons honey
1 pinch kosher salt (less if regular)
1 pinch fresh ground pepper
1/4 cup olive oil

Steps:

  • Put all ingredients except olive oil in blender and process.
  • Add olive oil in a stream while still processing, until mixture thickens.
  • Refrigerate.

Nutrition Facts : Calories 856.6, Fat 88.1, SaturatedFat 19.9, Cholesterol 33.7, Sodium 238.2, Carbohydrate 18.9, Fiber 0.3, Sugar 12.2, Protein 2.8

FRESH TACO SALAD WITH CREAMY AVOCADO-LIME DRESSING



Fresh Taco Salad with Creamy Avocado-Lime Dressing image

This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing. Chili-flavored quinoa, black beans and crispy tortilla strips round things out.

Provided by Kathryne Taylor

Categories     Salad     Taco     Vegetarian     Feta     Tomato     Quinoa     Bean     Tortillas     Cilantro     Summer     Wheat/Gluten-Free

Yield Makes 4 large salads

Number Of Ingredients 31

Taco filling:
1 tablespoon extra-virgin olive oil
4 cloves garlic, pressed or minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup quinoa, rinsed
1 cup water
1 (15-ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
1/4 teaspoon fine sea salt
Freshly ground black pepper
Crispy tortilla strips:
1 1/2 teaspoons extra-virgin olive oil
3 corn tortillas, cut into 2-inch-long, 1/4-inch-wide strips
Fine sea salt
Creamy Avocado-Lime Dressing:
1/4 cup lime juice (from about 2 limes)
1 tablespoon extra-virgin olive oil
1 tablespoon water
1/2 medium-large avocado, pitted
1/4 cup lightly packed fresh cilantro (some stems are okay)
1 small-medium jalapeño, seeded, deribbed, and roughly chopped
1 clove garlic, roughly chopped
1/4 teaspoon fine sea salt
Salad:
1 small head romaine lettuce, chopped (or 5 ounces chopped romaine)
3 cups packed baby arugula (about 3 ounces)
1 cup thinly sliced grape or cherry tomatoes
1/3 cup thinly sliced and roughly chopped radishes (3 to 4), or chopped red onion
1/3 cup crumbled feta cheese (about 2 ounces)
1/2 medium-large avocado

Steps:

  • To make the taco filling:
  • In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the garlic, chili powder, and cumin. Cook until fragrant, stirring constantly, about 30 seconds. Add the tomato paste and sauté for another minute, stirring constantly. Add the rinsed quinoa and water, and stir to combine. Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer. Cook until the liquid is absorbed, 15 to 20 minutes (the quinoa might not be fluffy yet, but don't worry).
  • Remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, uncover and fluff the quinoa with a fork. Gently stir in the black beans and salt. Season to taste with pepper and additional salt, if necessary. Cover and set aside for a couple of minutes to warm up the beans.
  • To make the tortilla strips:
  • In a large skillet, warm the olive oil over medium heat until shimmering. Toss in the tortilla strips, sprinkle them with salt, and stir. Cook until the strips are crispy and turning golden, stirring occasionally, 5 to 10 minutes. Drain the tortilla strips on a plate covered with a piece of paper towel.
  • To make the dressing:
  • In a small food processor or blender, combine the lime juice, olive oil, and water. Using a spoon, scoop in the half avocado and add the cilantro, jalapeño, garlic, and salt. Process until the dressing is nice and smooth. The dressing should be zippy, but if it's unpleasantly tart or difficult to blend, dilute it with 1 to 2 tablespoons of water and blend again.
  • To assemble the salads:
  • Combine the romaine and arugula in a large bowl. Wait to dress the salad until you are ready to serve, as the greens wilt fairly quickly once dressed. (If you won't be consuming all 4 servings of this salad right away, portion off the greens you'd like to save for later, and dress only the greens you intend to eat now.)
  • When you're ready, drizzle the mixture with just enough dressing to lightly coat the greens (you might have extra). Toss until the dressing is evenly distributed.
  • Arrange the dressed greens in 4 individual salad bowls (or dinner plates, if your bowls are on the small side). Top each salad with taco filling, tomatoes, radishes, crispy tortilla strips, and feta. Slice the remaining avocado half into long strips and place a couple of strips on each salad. Serve immediately.
  • If you have leftover dressing, press plastic wrap against the surface to prevent browning and store it in the refrigerator for later. Leftover tortilla strips tend to become unpalatably tough within a couple of hours, so you might want to skip those and add a few crushed tortilla chips to leftovers.

Tips:

  • Choose fresh, ripe ingredients. This will ensure that your salad is flavorful and delicious.
  • Use a variety of textures. This will make your salad more interesting to eat. Some good options include crunchy vegetables, soft fruits, and creamy dressing.
  • Don't be afraid to experiment. There are many different ways to make a Tex-Mex salad. Feel free to add or remove ingredients to suit your taste.
  • Make sure your dressing is well-balanced. It should be creamy, tangy, and flavorful. If your dressing is too thick, you can thin it out with a little bit of water or lime juice.
  • Serve your salad immediately. This will ensure that the ingredients are fresh and crisp.

Conclusion:

Tex-Mex salad is a delicious, refreshing, and healthy dish. It's perfect for a light lunch or dinner, or as a side dish at a party. With its zesty dressing and variety of fresh ingredients, this salad is sure to please everyone at the table. So next time you're looking for a new salad recipe to try, give this Tex-Mex salad a try. You won't be disappointed!

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