Creamy Mexican Salad Dressing Recipe

Salad. 3 heads romaine lettuce, cleaned and chopped. 1 (15 oz) can corn, drained and rinsed. 1 (15 oz) can black beans, drained and rinsed. 1 (14 oz) bag blue …

Servings: 6
Category: Salads

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Creamy Mexican Salad Dressing. Author: Shifrah Devorah and Zipporah Malka. Publish date: Mar 5, 2012. Not a traditional Mexican dressing, …

Servings: 1
Total Time: 5 mins
Category: Sauce & Dressing

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Mexican Salad Recipe Steps. Roast the sweet potatoes. I do this first, then prep the rest of the ingredients while the salad cooks. Whip up the …

Rating: 5/5(2)
Total Time: 45 mins
Category: Dinner, Main Course, Salad, Side Dish
Calories: 170 per serving
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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A tasty Tex-Mex style salad dressing livens up a taco salad or homemade tacos, but it can also be used as a sauce for a chicken or steak …

Rating: 4.4/5(64)
Total Time: 10 mins
Category: Lunch, Dinner, Sauce, Salad
Calories: 49 per serving

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CREAMY MEXICAN SALAD DRESSING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Smith Estate in Granbury, Texas in 1987.

Rating: 5/5(1)

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It is slightly sweet, a bit creamy and just has a nice, full flavor. We love it on a variety of salads but I think it pairs especially well with salads that …

Rating: 4.6/5(20)
Estimated Reading Time: 1 min
Servings: 2.25
Total Time: 8 mins
1. Put all ingredients except mayonnaise in blender.
2. Mix 2 to 5 minutes, so oil doesn't separate.
3. Add mayonnaise and blend until combined. Store refrigerated.

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Directions. Instructions Checklist. Step 1. Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile …

Rating: 5/5(19)
Total Time: 1 hr 15 mins
Category: Salad Dressings
Calories: 180 per serving
1. Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
2. Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.

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The ripe avocados sort of blend in with the salad and dressing, intensifying the creamy factor. Grab a fork and go to town on this fresh Mexicali …

Rating: 5/5(2)
Total Time: 25 mins
Category: Healthy
Calories: 669 per serving

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Rinse with cool water, drain, and place in a large serving bowl. Add the corn, black beans, cherry tomatoes, avocados, green onions, jalapeno, and …

Rating: 5/5(5)
Total Time: 30 mins
Category: Salad
Calories: 309 per serving
1. Cook the pasta to al dente according to package instructions. Rinse with cool water, drain, and place in a large serving bowl. Add the corn, black beans, cherry tomatoes, avocados, green onions, jalapeno, and cilantro.
2. To make the dressing, in a small bowl or large measuring cup, stir together the Greek yogurt, olive oil, lime zest and juice, hot sauce, salt, chili powder, and smoked paprika. Taste and add additional salt or spices as desired. Pour over the pasta mixture. Toss to coat, then sprinkle the feta over the top. If time allows, chill for 2 hours prior to serving or enjoy immediately.

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A Delicious and creamy Tex-Mex-Style Taco Salad Dressing is our favorite nowadays. It goes absolutely with everything. I use it to make a taco salad or homemade tacos, but it can also be used as a sauce for a Tex-Mex-style chicken or steak entree. It offers a more luxurious texture than any other dressing I’ve tried.

Estimated Reading Time: 4 mins

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How To Make Creamy Avocado Dressing For Mexican Salad. Step 1. Combine all ingredients, except the salt, into the food processor. Step 2. Process until smooth and …

Ratings: 17
Category: Side Dish
Cuisine: Mexican
Total Time: 20 mins
1. For the dressing, combine all ingredients (except the salt) in a food processor or blender and process until smooth and creamy. Taste and add salt according to your taste. Cover and refrigerate until ready to serve. This can be made ahead several hours.
2. For the salad, combine all ingredients in a big serving bowl.
3. Toss salad with dressing right before serving.

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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 …

Rating: 5/5(113)
Difficulty: Easy
Category: Appetizer
Steps: 2
1. 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.
2. 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.

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Making the Mexican Fiesta Salad. Take a flat bowl or slightly deep serving dish. Spread out the coarsely chopped lettuce in the serving dish. …

Reviews: 4
Category: Salad
Cuisine: Mexican
Estimated Reading Time: 4 mins
1. Take a small bottle or bowl. Add all the ingredients as mentioned under Dressing in the bowl. Put the lid on and shake well to combine. Or stir all of the ingredients with a fork in a bowl and set aside.
2. Take a flat bowl or slightly deep serving dish.

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Instructions Checklist. Step 1. Combine balsamic vinegar, oil, sugar, and salt in a cup and mix well. Stir in cream and mix well. Advertisement.

Rating: 5/5(2)
Total Time: 3 mins
Category: Salad Dressings
Calories: 167 per serving

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This Easy Creamy Salsa Dressing is not only easy to make, but the flavor will blow you away! Use this on everything from salad to chicken or as a dip! Use this Dressing Recipe On Salads Or As A Dip For Vegetables Christie and the boys love salad, my little guy loves salad so much he eats one almost every night with dinner. Really, if it were up to him …

Rating: 5/5(2)
Category: Side Dish
Cuisine: American
Total Time: 10 mins

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Home > Recipes > creamy mexican dressing. Tip: Try mexican dressing for more results. Results 1 - 10 of 15 for creamy mexican dressing. 1 2 Next. 1. CREAMY MEXICAN DRESSING. MEXICAN SALAD. Fix lettuce, tomato and onion Rinse beans. Add beans and cheese to salad and chill.

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Mexican Salad with Creamy Salsa Dressing Now that warmer weather is around the corner, we'll be eating more BIG salads like this for dinner. Ingredients: Mixed greens - I used spinach, romaine lettuce, cilantro, and added in some radicchio (purple cabbage would also be great!) shredded cooked chicken (I cook a bunch of chicken in

Category: Salads
Estimated Reading Time: 1 min

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Mexican Salad Ingredients:

  • 5 ounces mixed spring greens (or whatever greens you prefer)
  • 1 ripe avocado (peeled pitted and sliced)
  • half a small red onion (peeled and thinly sliced)
  • 1 cup halved cherry tomatoes
  • 2/3 cup roughly-chopped fresh cilantro
  • 1/3 cup pepitas
  • optional: 1/2 cup crumbled queso fresco or cotija cheese

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