JALAPENO RANCH SALAD DRESSING
Cool, creamy, and spicy. Crazy good salad dressing you could also use as a dip. This recipe is a lot like the dip they serve at Chuy's, which is a restaurant we have in Texas.
Provided by bbqgirl
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
- Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 8.4 g, Cholesterol 6.6 mg, Fat 0.1 g, Fiber 0.2 g, Protein 2.8 g, Sodium 405.3 mg, Sugar 4.4 g
CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING
This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously coat the crisp ingredients. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips. Pair the salad with grilled tofu, chicken, shrimp or burgers - or nothing at all. This salad eschews subtlety, and hits all the right notes.
Provided by Alexa Weibel
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
- In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
- Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.
CORNMEAL-CRUSTED OYSTER AND BLACK-EYED PEA SALAD WITH JALAPENO DRESSING
This recipe for cornmeal-crusted oyster and black-eyed pea salad with jalapeno dressing is courtesy of chef Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- If using dried peas, place them in a medium bowl and cover with water; let soak overnight. Drain peas, rinse, and transfer to a small saucepan with about 3 cups water, the onion, and bay leaf. Bring to a boil over high heat, immediately reduce heat to a simmer, and cook until peas are tender but not mushy, about 30 minutes. Drain and rinse. If using canned peas, drain and rinse.
- Add peas to a small bowl, along with bell pepper and scallions, and mix together with 1/2 cup jalapeno dressing; let stand at least 5 minutes or up to 30 minutes at room temperature or up to 4 hours refrigerated.
- Place celery root, lemon juice, salt, and enough water just to cover in a medium saucepan over medium-high heat. Bring to a boil, drain, and set aside to cool.
- Fill a medium saucepan or deep skillet 2 inches high with oil. Heat oil over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Transfer oysters to a colander and rinse, checking for shells; pat dry. Dredge oysters in cornmeal coating and transfer to a plate. When oil is hot, add oysters to oil, working in batches, and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined baking sheet. Repeat process with remaining oysters.
- To serve, toss celery root and spinach together in a medium bowl; divide evenly among 4 plates; spoon black-eyes peas around salad and top with fried oysters. Drizzle with any remaining jalapeno dressing; serve immediately.
CORNMEAL-CRUSTED OYSTER AND BLACK-EYED PEA SALAD WITH JALAPEñO DRESSING
This is another dish that Ashley taught me. It's too good not to share. Cornmeal-coated oysters are crisp-fried and placed atop a salad of black-eyed peas, scallions, and red peppers. A chiffonade of spinach and celery root adds additional flavor and crunch (but it's the killer sweet, hot Jalapeño Dressing that steals the show). Feel free to add a few more handfuls of greens to make this a more substantial salad. This is a great lunch salad with a fat wedge of corn bread and a cold beer.
Yield makes 4 servings
Number Of Ingredients 30
Steps:
- Mix all the ingredients in a small bowl or pie pan. Adjust the seasoning to your own taste, adding more cayenne or herbs as desired.
- If using dried peas, place them in a small pot with about 3 cups of water, half an onion stuck with 2 cloves, and a bay leaf. Bring to a boil, then reduce the heat and simmer until the peas are tender but not mushy, about 30 minutes. Drain and rinse. If you're using canned peas, drain and rinse. Combine peas with the bell pepper and scallions in a small bowl. Pour 1/2 cup Jalapeño Dressing over this mixture and marinate for at least 5 minutes (or up to 30) at room temperature, or up to 4 hours in the refrigerator.
- Use a chef's knife to trim away the rough skin and slice the celery root into fine julienne strips. Place a small saucepan with the celery root, lemon juice, salt, and water to cover over medium-high heat. Bring to a boil, drain, and set aside to cool. Meanwhile, prepare the Cornmeal Coating.
- Heat 2 inches of frying oil in a medium saucepan or deep skillet over medium-high heat. Pour the shucked oysters into a colander and rinse, checking for shells. Pat them dry with paper towels. Dredge the oysters in the coating and place on a plate. When the oil is hot (about 350°F), fry the oysters (in batches to avoid overcrowding) until golden and crisp, about 2 minutes. Use a slotted spoon to remove them from the oil; drain on paper towels.
- To serve, toss the celery root and spinach and place in a small mound on the center of each plate. Spoon black-eyed peas around the salad, and top with the fried oysters. Drizzle plate with any leftover dressing.
- Combine the garlic, 1 tablespoon jalapeños, and mustard in a blender or food processor and pulse to puree. Add the salt, hot sauce, Worcestershire sauce, sugar, and vinegar and puree until smooth. With the blender running, add the olive oil in a slow, steady stream. Transfer the mixture to a small bowl and stir in the minced shallot and remaining jalapeños.
GRILLED CORN SALAD WITH ROASTED JALAPENO DRESSING
The vibrant colors of this salad just scream summertime! It is the perfect dish for those lazy backyard dinners. It's great as a side dish or a vegetarian main course.
Provided by Vampire Gran
Categories Salad Vegetable Salad Recipes
Time 1h52m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place jalapeno pepper and pineapple in the hot grill; grill, turning occasionally, until pineapple has grill marks and jalapeno pepper is charred, 5 to 7 minutes. Remove from grill.
- Place corn and halloumi cheese on the hot grill. Cook cheese until browned on the bottom, 1 to 3 minutes; flip and cook until browned, 1 to 3 minutes more. Remove cheese from grill. Continue cooking corn, turning occasionally, until roasted on all sides, about 10 minutes; remove from grill.
- Place asparagus on the grill and cook until slightly charred, 5 to 7 minutes; remove from grill.
- Cut pineapple slices into quarters and remove cores. Chop pineapple, asparagus, and halloumi cheese into bite-size pieces and place in a bowl. Add black beans, red bell pepper, and red onion and toss until salad is mixed.
- Place corn cob in a large bowl and holding the top, slice halfway down to remove kernels from cob. Go all the way around the cob and turn upside down to cut the remaining kernels. Repeat with remaining cobs. Add corn to the salad.
- Remove the stem and charred skin from jalapeno pepper and place jalapeno in a blender. Add tomatoes, lemon juice, lime juice, olive oil, honey, garlic, and salt; blend until dressing is smooth. Pour dressing over salad; toss and refrigerate until flavors blend, about 1 hour.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 43.1 g, Cholesterol 20 mg, Fat 12.4 g, Fiber 8.2 g, Protein 13.1 g, SaturatedFat 4.8 g, Sodium 334.6 mg, Sugar 19.4 g
CRUNCHY SUMMER SALAD WITH JALAPENO RANCH DRESSING
Jicama, carrots and celery give this summer salad its crunchy credentials. And for the dressing? We went for a creamy ranch with a jalapeño kick.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Place dressing, jalapeno peppers, cilantro and lime juice in blender or food processor container; cover. Process until smooth.
- Toss jicama, carrots, celery and tomatoes in large bowl. Add dressing mixture; mix lightly.
- Cover large platter with lettuce; top with vegetable mixture. Sprinkle with sesame seed.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
GRILLED CHICKEN SALAD WITH JALAPENO TOMATILLO DRESSING
As a nod to the Mexican technique of charring vegetables to add an element of smokiness, we're grilling tomatillos and jalapenos until charred before blending into a bold marinade and dressing.
Provided by Food Network Kitchen
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat a grill to medium high and brush the grates with vegetable oil. Make the dressing: Grill the jalapeno and tomatillos, turning, until well charred and softened, about 5 minutes for the jalapeno and 20 minutes for the tomatillos. Transfer to a platter. Grill the orange and 1 lime cut-side down until well marked, about 2 minutes. Remove to the platter. Turn off the grill.
- Stem the jalapeno (remove the seeds for less heat); transfer to a blender. Add the tomatillos, the juice from the grilled orange and lime, the cilantro, oregano, chili powder and garlic. Season with salt and pepper; puree until smooth. Transfer half of the dressing to a large bowl; add the chicken and toss. Cover and refrigerate 4 to 6 hours. Refrigerate the remaining dressing until ready to serve.
- Reheat the grill to medium high; brush the grates with more vegetable oil. Brush the bell peppers, poblano and red onions with vegetable oil. Grill, turning, until charred and softened, about 15 minutes; transfer to a cutting board. Meanwhile, remove the chicken from the marinade and grill, turning once, until cooked through, 10 to 12 minutes; transfer to the board. Brush the pineapple and the remaining halved lime with vegetable oil. Grill until marked, about 3 minutes; transfer to the board. Warm the tortillas on the grill.
- Arrange the lettuce on a platter. Slice the bell pepper, poblano, chicken and pineapple. Arrange on top of the lettuce along with the red onions. Sprinkle with the cheese and season with salt and pepper. Serve with the grilled lime, tortillas and reserved dressing.
ROASTED BEET & JICAMA SALAD WITH JALAPENO PEANUT DRESSING
Sweet roasted beets combined with jicama and tangy jalapeno peanut dressing are a crunchy winter delight.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Preheat oven to 400ºF. Gently wash beets; pierce in several places with fork. Place beets and onions in center of large sheet of heavy-duty foil. Drizzle with 2 Tbsp. of the dressing. Bring up foil sides. Double fold top and both ends to seal packet, leaving room for heat circulation inside. Place on 15x10x1-inch baking pan. Bake 45 min. or until beets are tender. Remove packet from oven. Let stand 5 min. Cut slit in foil to release steam before opening. Let beets stand in foil until cooled. To peel, gently rub skins with cloth or paper towel until skins are removed. Cut beets into wedges; set aside.
- Meanwhile combine remaining dressing, jalapeno pepper, 1/4 cup of the peanuts and lime juice in blender; cover. Blend until smooth; set aside.
- Arrange jicama on serving platter; top with beet and onion mixture. Drizzle with dressing mixture. Sprinkle with cilantro and remaining chopped peanuts. Garnish with lime wedges.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 4 g
JALAPENO SALAD DRESSING
Make and share this Jalapeno Salad Dressing recipe from Food.com.
Provided by Jennifer Ort
Categories Salad Dressings
Time 5m
Yield 4 big salads
Number Of Ingredients 6
Steps:
- Combine all ingredients in a blender or food processor.
- Blend until smooth.
- Cover and chill.
- Serve over a salad of mixed greens, sliced onions, avocados, chopped pecans and sweetened dried cranberries.
Nutrition Facts : Calories 148.8, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 209.4, Carbohydrate 16.1, Fiber 0.1, Sugar 10.6, Protein 0.4
CHICKEN AND PASTA SALAD WITH JALAPENO AND TOMATO DRESSING
Steps:
- Mince garlic and ginger. In a bowl, combine garlic, ginger, cumin, vinegar, oil, 1/2 tsp. salt, and 1 tsp. pepper. Add chicken, stir to coat, and let stand at room temperature, stirring once or twice for at least 1 1/2 hours. For the dressing: Coarsely chop tomatoes and add to a large bowl. Mince garlic and onion. Stem, seed, and mince jalapenos. Mince mint and cilantro. Add garlic, onion, jalapenos, mint, and cilantro to bowl with the tomatoes. Stir in vinegar, oil, and 1 1/2 tsp. salt and let stand at room temperature, stirring once or twice, for at least 45 minutes. COOKING AND SERVING: Heat the grill. If using wood chips, soak a handful in water for 20 minutes. Put chips on fire. Grill the chicken, turning occasionally and brushing with marinade, until crisp and dark brown on both sides, about 15 minutes total. Or broil for about 20 minutes. Meanwhile, cook pasta until just tender. Drain and toss immediately with tomato mixture. Put on plates and top with chicken.
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