Traditional recipes

South of the Border Salad Recipe

South of the Border Salad Recipe

For me, there’s nothing better than Mexican food. That’s why I came up with this light salad filled with Mexican flavors and fresh vegetables.

Ingredients

For the vinaigrette:

  • Juice of 2 limes
  • 1 teaspoon dried oregano
  • 1 teaspoon honey
  • 1 tablespoon Dijon mustard
  • ¾ cup olive oil
  • Salt and pepper, to taste

For the salad:

  • 1 head romaine lettuce, cleaned and chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup radish, thinly sliced
  • 1 avocado, seeded and roughly chopped
  • ¼ red onion, thinly sliced
  • ½ jalapeño, seeded and minced
  • ½ medium-sized jicama, cut into ½-inch cubes
  • ¼ bunch of cilantro, leaves removed

Directions

For the vinaigrette:

In a small bowl, combine the lime juice, oregano, honey, and mustard. Whisk well to combine. Continue to whisk and in a slow and steady stream add the olive oil until fully incorporated. Season with salt and pepper and set aside.

For the salad:

In a large salad bowl, combine all the ingredients. Add the vinaigrette and toss with salad tongs until thoroughly mixed.


South of the Border Spicy Quinoa Salad Recipe

Enjoy tabbouleh? Then you might enjoy salpicon, a Latino version, too. In some south-of-border cuisines "salpicon" refers to a salad mixture of thinly-sliced or chopped veggies with a savory dressing, perhaps served on crispy tortillas, in lettuce cups, or stuffed in poblano peppers. In this version, quinoa, beans, corn and tomatoes &mdash all ingredients that originated in the Americas &mdash turn salpicon into a great vegan salad, which can become center plate in a family meal. Make it today for tomorrow!

Ingredients

2 cups water
1 cup dry quinoa, rinsed well
1/2 jalapeno or serrano pepper, seeds removed and finely chopped
1/3 cup fresh lime juice (approximately 2 to 3 limes)
1/4 cup olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 15-ounce can black beans, rinsed and drained
1 cup fresh or thawed frozen corn kernels
1 medium tomato, seeded, finely chopped
1 medium cucumber, seeded, finely chopped
3 green onions, thinly sliced
1/4 cup chopped Italian parsley
1/4 cup chopped fresh mint leaves*
Optional garnishes: hard-cooked egg slices, black olives, capers

Directions

Before you begin: Wash your hands.

  1. Bring water to a boil in medium saucepan. Add the quinoa. Reduce heat simmer about 10 minutes until the water is absorbed quinoa should turn translucent. Remove from heat, drain, and chill.
  2. Meanwhile make a dressing by pureeing jalapeno pepper, lime juice, olive oil, garlic, salt and white pepper in an electric blender or food processor until smooth.
  3. Combine cold quinoa with beans, corn, tomato, cucumber, green onions, parsley and mint in a large bowl. Toss gently.
  4. Add lime juice-olive oil dressing toss again.
  5. Pack into a container, cover and refrigerate for 4 to 8 hours to blend flavors.
  6. To serve, garnish as desired.

Cooking Notes

* If you're lucky enough to find or grow huacatay, or "Peruvian black mint," substitute it for the mint. Difficult to find in the United States, huacatay is an aromatic herb native to South America.

Nutrition Information

Serves 8
Serving size: 1 cup

Calories: 210 Calories from fat: 80 Total fat: 9g Saturated fat: 1g Trans fat: 0g Cholesterol: 0mg Sodium 210mg Total carbohydrate: 29g Dietary fiber: 6g Sugars: 4g Protein: 7g

Roberta Duyff, MS, RD, FAND, is author of Academy of Nutrition and Dietetics Complete Food and Nutrition Guide and 365 Days of Healthy Eating.


    • Salad (by plate):
    • -Green leaf lettuce
    • -1 Fresh Mango
    • -1/2 Fresh avocado
    • -cucumber
    • -starfruit
    • -nuts
    • Dressing (whole batch):
    • -1 tsp lime peel
    • -1/4 c lime juice
    • -3tblsp sugar
    • -1/2 tsp white wine vinegar
    • -1/4 tsp dijon mustard

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Lime-Cumin Vinaigrette

3 limes, juiced
1/2 c. vegetable oil (can use olive oil)
1/3 c. brown sugar
3 tsp. spice mix, recipe below

Stir together lime juice, sugar and spice mix pour in oil to blend. Refrigerate until cold. Shake well before serving.

Spice Mix (double the recipe for this if you are tripling the dressing recipe)
2 tsp. salt
2 tsp. ground chili powder
1 tsp. ground cumin
1 tsp. granulated garlic

Mix all ingredients together well. Keep remaining spice mix in a Ziploc bag and store until next use.


Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 42
  • Calories from Fat 38
  • Total Fat 4.2g 6 %
  • Saturated Fat 0.4g 2 %
  • Trans Fat 0.0g 0 %
  • Protein 2.8g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 212mg 9 % Potassium 0 0 % -->
  • Total Carbohydrates 10g 3 %
  • Dietary Fiber 3.0g 12 %
  • Sugars 0.9g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

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NOTES

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 1445

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


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South of the Border Couscous Salad

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A hint of cumin, a dash of cilantro and a generous helping of black beans give this take on tabbouleh—a Middle Eastern salad of couscous, cucumbers and tomatoes—a Mexican twist.

Ingredients

  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1 cup uncooked whole-wheat couscous
  • 1 15-oz. can black beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • 1/2 cup chopped red onion
  • 1/4 cup cilantro, chopped
  • 1 small jalapeno pepper, seeded and diced, optional
  • 3 Tbs. fresh lime juice
  • 2 Tbs. roasted garlic-flavored olive oil

Preparation

Combine 1 1/2 cups water, cumin and salt in medium saucepan. Bring to a boil. Add couscous, stir, and return to a boil. Remove from heat, cover, and let stand 5 to 10 minutes, or until liquid is absorbed. Transfer to medium bowl, fluff with fork, and let cool to room temperature.

Fold beans, corn, onion, cilantro and jalapeño, if desired, into couscous. Stir in lime juice and oil. Season to taste with salt and pepper, and add more lime juice, if desired.


South of the Border Doughnuts

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Share This Recipe

Mexicans call these bunuelos. Americans call them South of the Border Doughnuts. No matter what you call 'em, they're perfect for an after-siesta (or anytime) nibble.

What You'll Need

  • 2 / 3 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 1 / 4 cup (1/2 stick) butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3 / 4 cups all-purpose flour, divided (or more as needed)
  • 2 teaspoons baking powder
  • 1 / 2 teaspoon salt
  • 1 / 4 cup milk
  • Vegetable oil for frying

What to Do

  1. In a shallow pan, combine 1/3 cup sugar and the cinnamon set aside.
  2. In a medium bowl, using an electric mixer, cream together the butter and remaining sugar until creamy. Add eggs and vanilla, blending well. Mix in 1 cup flour, the baking powder, and salt mix well and blend in milk. Add remaining flour and mix to make a soft dough.
  3. Turn onto a floured surface and knead for 1 or 2 minutes, until dough is smooth, kneading in more flour if dough is still too sticky to handle.
  4. With a rolling pin, roll out the dough to 1/4-inch thickness, flouring the surface and the rolling pin lightly, if the dough sticks. Cut dough with a 2-inch round cookie cutter.
  5. In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees F).
  6. Fry six 2-inch rounds at a time, turning often with tongs, until puffy and golden, 1-1/2 to 2 minutes.
  7. Drain on paper towels and toss in coating mix while still hot.


South-of-the-Border Chopped Steak Salad with Creamy Tapatio Hot Sauce™ Dressing

Meanwhile, combine remaining 1 teaspoon taco seasoning, remaining 1 teaspoon Tapatio™ Hot Sauce and ranch dressing in medium bowl, mixing until well blended. Cover and refrigerate until ready to use.

Dice steak into 1/2-inch cubes. Season with salt, as desired. Combine steak, salad greens, beans, mangoes, 1/4 cup queso fresco, corn and dressing in large bowl toss gently to mix. Garnish with pepitas, tortilla strips, onions and remaining 1/4 cup queso fresco, as desired.

You may use more or less Tapatio Hot Sauce ™ for a spicier or more mild pepper flavor.

Nutrition:

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 2 cups (1-1/2 cups salad and veggies, 3 oz beef (1/2 cup)): 513 Calories 158.4 Calories from fat 17.6g Total Fat (4.8 g Saturated Fat 0.1 g Trans Fat 3.6 g Polyunsaturated Fat 6 g Monounsaturated Fat) 71 mg Cholesterol 897 mg Sodium 54 g Total Carbohydrate 13 g Dietary Fiber 38 g Protein 186 mg Calcium 5.4 mg Iron 974 mg Potassium 0.3 mg Riboflavin 7.3 mg NE Niacin 0.7 mg Vitamin B6 1.4 mcg Vitamin B12 741 mg Phosphorus 6 mg Zinc 30.2 mcg Selenium 125.1 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline and a good source of Calcium.

Butcher Counter

Top Sirloin Steak

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.


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