owl, set aside. Coarsely chop salad blend and combine with dressing
Brine:
In a medium bowl whisk together ingredients for brine.
Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.
Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side. Remove chicken to a cutting board and slice thinly across the grain.
Salad: Toss together salad ingredients. Top with sliced chicken and favorite dressing.
Place greens in large salad bowl. Add corn, beans, olives, and chicken strips. Combine Ranch dressing and Picante sauce. Prepare individual servings; top with broken chips, cheese, and diced tomatoes. Spoon dressing over individual servings. Serve immediately.
Mix together marinade ingredients in a small bowl; add chicken and coat it in the marinade, set aside.
In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred.
Place lettuce in a bowl and top with marinated chicken, tomatoes and corn, chopped pepper and black beans.
Sprinkle with cheese and chips.
In a small dish, combine all of the dressing ingredients with 1 teaspoons water.
Serve dressing alongside salad for easy dipping.
Enjoy!
In blender, combine juices, honey and seasonings; blend well. On low speed, continue blending, slowly adding oil.
Chill.
In large salad bowl, combine remaining ingredients; toss with dressing.
Mix all salad ingredients together in large serving bowl.
Mix all dressing ingredients together in a cup or small bowl.
Toss with dressing or serve on the side.
If preparing ahead of time, wait to add chips so they stay crisp.
Dredge the halibut and shrimp in the Southwest seasoning.
Heat the oil in a saute pan and sear the seafood on both sides.
The fish will take about 4 minutes per side.
The shrimp will take about 3 to 4 minutes total.
Place rice in the center of you serving plates and place the halibut on top.
Spoon the Avocado Salsa on the fish, followed by the shrimp and Tropical Fruit Salsa.
Garnish with a sprig of cilantro.
The recipes for the Avocado and Tropical Fruit Salsas can be found on this site.
eppers.
Add cheese and southwest seasoning. Toss together.
On
For creamy lime dressing, combine sour cream, cilantro, lime juice, oil and salt and set aside until ready to use.
For pork, heat oven to 425 degrees F. Place pork on rack in shallow rosting pan. Season with salt and pepper. Insert meat thermometor so that tip is in thickest part of pork. Roast uncovered until thermometer reads 16o degrees F (about 30 minutes for medium done-ness). Cool pork and cut into slices.
Arrange salad greens, bell pepper, mushrooms, peas and pork on large serving platter. Serve with creamy lime dressing.
jar, combine the oil, southwest seasoning, salsa, steak seasoning, vinegar
In a large bowl, toss together lettuce through cilantro.
Place your diced avocadoes in a small bowl and toss them with the lime juice before tossing them in the salad.
Serve with Southwest Ranch Salad Dressing #167319 or the dressing of your choice.
**If not eating this right away, reserve the crushed Doritos and add them just before serving.
Add tomato juice to large soup pot. Mix with packet chili seasoning. Add chicken breasts and cook on medium heat, covered, until chicken is fully cooked. Remove chicken and shred with two forks. Return to pot with onion, pepper, beans, tomatos and water, corn and parsley. Cook about 15 minutes covered on low to blend flavors.
Remove from heat and add cornstarch mixture and dressing. Mix until fully blended.
Ladel into serving bowls and serve with tortilla chips to crush on top.
Delicious! Enjoy!
Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.
ibs, season with Emeril's southwest seasoning, wrap in saran wrap
Toss lettuce, corn, bell pepper, and cilantro in a large bowl.
Mix dressing with cayenne.
Add dressing to salad and toss.
Top with parmesan and croutons.
set aside.
Toss together salad, black beans, green onions and
Combine 1/4 cup Wish-Bone(R) Italian Dressing with chipotle chile pepper in small bowl. Brush chicken and onion with dressing mixture.
Grill or broil chicken and onion, turning once, 10 minutes or until chicken is thoroughly cooked and onion is tender; thinly slice chicken.
Arrange spring salad mix on serving platter. Top with beans, mango, avocado, onion and chicken. Just before serving, drizzle with remaining 1/4 cup Dressing.
Mix salad ingredients together.
Mix dressing ingredients together.
Stir dressing into salad, mix well.
This is great right away but if you let it sit in the refrigerator it will develop even more flavor.
Enjoy this how you'll like it (see description).
To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts