Time 15m Yield 8 Number Of Ingredients 12 Steps:
Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days. Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing. Serve dressed, tossed salads on individual salad plates.
Time 20m Yield 4 Number Of Ingredients 12 Steps:
Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine. Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined. Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there’s any extra dressing, refrigerate for later use.
Time 15m Yield 6 servings Number Of Ingredients 11 Steps:
For the salad: Add the avocado, lettuce, red onion, jalapeno and pineapple to a large bowl. For the dressing: Whisk together the olive oil, lemon juice, honey, cumin, cayenne and salt in a small bowl. Pour some of the dressing over the salad and toss, adding more if desired. Reserve any extra dressing for later use.
Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
Whisk together the vinegar, lemon juice, garlic, 1/2 teaspoon salt and pepper to taste in a medium bowl. Whisk in the olive oil. Combine the radishes, tomatoes, lettuce and onions in a large bowl and toss with just enough dressing to coat. Top with the avocado.
Time 2h20m Yield Makes 8 cups. Number Of Ingredients 15 Steps:
Mix oil, cilantro, lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended. Add remaining ingredients; mix lightly. Cover. Refrigerate 2 hours or overnight. Stir gently just before serving.
Number Of Ingredients 11 Steps:
Place the chicken in a medium saucepan, and cover with cold salted water. Place the pan over high heat, and bring the water to a boil. Reduce heat to medium; simmer until chicken turns opaque, about 8 minutes. Remove the chicken from the water; set aside until cool enough to handle. Cut into 1/8-inch dice, and set aside in a large bowl. Place the potatoes in a saucepan; cover with cold salted water. Place pan over high heat, and bring water to a boil. Reduce the heat to medium, and simmer potatoes until fork tender, about 10 minutes. Remove potatoes from water; set aside to cool. Peel, cut into fine dice, and add to the chicken. Add the diced red pepper, eggs, onion, peas, and cilantro to the chicken mixture. Season with salt and pepper. Add the mayonnaise, and mix until combined. Place about 1 tablespoon salad on top of each aranita. Garnish with julienned red peppers and cilantro leaves, and serve.
Time 10m Yield 8 cups, 8 serving(s) Number Of Ingredients 16 Steps:
Mix oil, cilantro. lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended. Add remaining ingredients; mix lightly. Cover and refrigerate 2 hours or overnight. Stir gently just before serving. NOTE: Salad may be prepared the day ahead. Cover and refrigerate until ready to serve. SUBSTITUTE: Lime juice may be substituted for lemon juice if desired.
Time 15m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Toss together all salad ingredients in a large bowl, except Romano cheese. Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper. Add dressing to salad and toss well. Add Romano cheese and toss one more time.
More about “cuban salad recipes”
Time 25m Yield 10 servings. Number Of Ingredients 11 Steps:
Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine cheese, pork, ham, pickles and onion. Add dressing; gently to coat. Refrigerate until serving.
