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Cuisine  >  Recipes with ingredient “salads”
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Guacamole, step by step by Daniel Wheeler

Tired of eating burritos and chimichangas… or even Taco Bell? If your idea of Mexican food is a tortilla shell with marinara sauce, or you eat your hot dogs with chili beans, you'll find guacamole a good complement. And people who know real Mexican food consider it one of the best side dishes that Mexico can offer. As a dip while watching Monday night football or alongside a great plate of carne asada with warm tortillas and spicy arroz rojo in a typical family reunion in México, guacamole always hits the spot. read more
vegetarian salads

Chicken salad with chipotle vinaigrette: Salpicon de pollo by Karen Hursh Graber

Flavored with smoky chipotles, this recipe is adapted from one by Vicki Cowal, who had adapted it herself, from Margaret Poore's 1,000 Mexican Recipes. Here in Cholula, the regional specialty calledÂ... read more
poultry main-dishes salads salad-dressings

Avocado and orange salad: Ensalada de aguacate con naranja by Karen Hursh Graber

This salad was inspired by the nearly football-size avocados we bought in the market in San Blas Atempa, a small town right outside Tehuantepec. We had seen some similar ones from Chiapas, but were tol... read more
vegetables vegetarian salads salad-dressings

Grapefruit Salad: Ensalada de Toronja by Karen Hursh Graber

This is a very refreshing salad. In Southern Mexico, it would most likely be made with fruit vinegar, especially pineapple vinegar, but apple cider vinegar is a good substitute. Only a small amount of ... read more
fruit vegetarian salads salad-dressings

Marinated Mixed Vegetable Salad: Chileajo by Karen Hursh Graber

When we lived in Oaxaca, I liked to go the food stands that were right outside the university faculties downtown, especially the school of architecture, which was right next to a small park, with plent... read more
vegetables vegetarian salads salad-dressings Oaxaca

Jicama and Mandarin Orange Salad: Ensalada Xec by Karen Hursh Graber

Ingredients 1 ½ pounds jicama, peeled and cut into julienne strips 1 lime ¼ cup naranja agria (sour orange) juice or substitute 2 parts lime juice, and 1 part each grapefruit and sweet orang... read more
fruit salads

Cholula Style Vegetable Salad: Ensalada Cholulterranea by Karen Hursh Graber

Both types of squash used in this dish, along with pumpkin seeds and squash blossoms, are characteristic ingredients in Central Mexican cooking. If chilacayote is unavailable in your area, substitute c... read more
vegetables vegetarian salads salad-dressings Puebla

The Comrad's Russian Salad: Ensalada Rusa de la Comadre by Karen Hursh Graber

The original Russian salad was made with smetana, a thick, slightly sour cream used in Russian and Finnish cooking. Variations may include shredded beef and a variety of vegetables, but potatoes and... read more
vegetables poultry salads salad-dressings

Mango and Avocado Salad: Ensalada de Mango y Aguacate by Karen Hursh Graber

The combination of mangos and avocados gets a colorful and tasty lift from the addition of red bell peppers. Fresh bell pepper ( pimiento morrón) once meant green bell pepper, and red ones were avai... read more
vegetables vegetarian salads salad-dressings

Grilled Nopales Salad: Ensalada de Nopales Asados by Karen Hursh Graber

In a previous column, I gave a recipe for the standard nopales salad that the market ladies all over the country seem to sell, but when my husband overdid it on the grilled nopales (his favorite ... read more
vegetables vegetarian salads salad-dressings

Spinach and Watercress Salad: Ensalada de Espinacas y Berros by Karen Hursh Graber

Two of the most common greens in central Mexico are combined here with corn, radishes and scallions for a very Mexican take on a tossed green salad. Ingredients may be prepared in advance, stored separ... read more
vegetables vegetarian salads salad-dressings

Mixed Green Salad With Passion Fruit Dressing: Ensalada Mixta Con Aderezo De Maracuya by Karen Hursh Graber

Passion fruit pulp is now more readily available north of the border than it is in Mexico. Here we have to wait for maracuya to come into season, whereas in the north, it is available year round in ... read more
vegetarian salads salad-dressings

Avocado Mousse: Mousse De Aguacate by Karen Hursh Graber

Ingredients: 2 envelopes unflavored gelatin 1 ½ cups chicken or shrimp broth 1 tablespoon freshly squeezed lime juice 1/3 cup finely chopped green onion or scallion 1 fre... read more
vegetables side-dishes salads

Blessed Beet Salad: Ensalada de Betabel Bendito by Karen Hursh Graber

In her introduction to this recipe, Susana explains that it got its name from that fact that she got the beets from a religious festival float that was decorated with a tower of the village's largest f... read more
vegetables vegetarian salads salad-dressings

Nopal Salad: Ensalada de Nopalitos by Karen Hursh Graber

The market ladies in Puebla sell this salad ready-made, ladling it into plastic bags to "take-out." The basic recipe consists of nopales, green onions and cilantro; other ingredients, such as tomatoes,... read more
vegetables vegetarian salads salad-dressings

Cold Beef Salad: Salpicon de Res by Karen Hursh Graber

There are many versions of salpicón, which varies from region to region and can contain meat, fish or seafood, but the beef version seems to be the most common. This is a great buffet dish because ... read more
vegetables meat salads salad-dressings

Vegetable Salad: Ensalada de Verduras by Ana María Flores Sánchez

Serves 6 Ingredients: 11 oz. potatoes 7 oz. carrots 7 oz. canned peas 1 cup cream 1 cup mayonnaise 1 stalk celery, chopped 1/4 cup canned pimento, chopped 1 t... read more
vegetables vegetarian salads salad-dressings

Shrimp, Avocado & Papaya Salad by Lorraine Russo

(Serves 4) Ingedientes: 4 ripe avocados cubed 1/4 med. sized ripe papaya cubed 1 lb. shelled, deveined & cooked small shrimp 1 large red bell pepper thinly sliced julienne style ... read more
fruit seafood salads

Mexican Style Watercress and Spinach Salad: Ensalada de Berros con Espinacas by Karen Hursh Graber

In this recipe, two of central Mexico's favorite greens are combined with corn, radishes and green onions and dressed with a chile vinaigrette. This makes a good accompaniment to almost any barbequed m... read more
vegetables vegetarian salads salad-dressings

Avocado Mousse: Mousse De Aguacate by Karen Hursh Graber

The mousse may be made in a six-cup ring mold or individual molds. It is frequently served in Mexico with camarón pacotillo - small cooked cocktail shrimp - in the center of the ring or as a garnis... read more
vegetables side-dishes salads

Shredded venison salad: Salpicon de venado by Karen Hursh Graber

This dish is found on restaurant menus throughout Mexico, but particularly in the western part of the country and in the Yucatan, where it is called zic de venado. This recipe is a good buffet dish,... read more
meat main-dishes salads Yucatán Peninsula

Shrimp and jicama salad: Ensalada de camarones con jicama by Karen Hursh Graber

This dish is typical of the Pacific coast region of México. It can be served alone as an appetizer or as a light luncheon dish with a cream soup and French bread or bolillos. Ingredients: 1 ... read more
seafood salads

Big Mama Salad

How to Prepare:  Making this salad is as easy as sin and twice the fun. 1/2 head of finely chopped green or purple cabbage (I use a coarse blade and chop mine in the Cuisinart) 1 grated m... read more
vegetables vegetarian salads salad-dressings

Pasta salad with jalapeno vinaigrette: Coditos con salsa by Karen Hursh Graber

This is a great side dish to serve with grilled meat, chicken or fish. It's quick and easy to put together at the last minute, or it can be made up to one day ahead and refrigerated. If making it ahead... read more
pastas main-dishes vegetarian salads salad-dressings
Showing 1—24 of 24 results