How To make San Antonio Spinach Salad
4 c Packed torn spinach leaves
1 Can (15 oz) black beans,
Rinsed and drained 1 Red bell pepper into stirps
1/2 c Thin sliced red onion, rings
1 c Sliced mushrooms
1/4 c Canadian bacon, strips
1/2 c Pace Picante Sauce
1/4 c Bottled Italian dressing
1/4 ts Ground cumin
Hard-cooked eggs, cut into Wedges or sliced (optional) Combine vegetables, beans and bacon in large bowl. Combine Pace Picante Sauce, dressing and cumin in small bowl; mix well. Pour Pace Picante Sauce mixture over vegetables; toss lightly to coat with dressing. Chill. Toss again and garnish with eggs, if desired. Serve with additional Pace Picante Sauce. Makes about 7 1/2 cups of salad.
How To make San Antonio Spinach Salad's Videos
Spinach Salad with Egg Recipe | Cooking with Texas WIC | TexasWIC.org
Get your greens with this yummy and easy salad.
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Strawberry Salad
Join us for another episode of Cooking with Kayla. This strawberry salad will is cool and refreshing. Beat the heat and make this amazing dish.
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Turkey Avocado Salad - a healthy and hearty salad!
This is probably my most favorite salad! This turkey avocado salad is so delicious and filling! The toasted pumpkin seeds really make the salad so don't leave those out!
Sliced turkey
Baby spinach
Raw pumpkin seeds -
Avocado oil
Olive oil
Balsamic vinegar
Red onions
Himalayan salt
Fresh ground pepper
Sunny Anderson's Layered Tex-Mex Salad | Cooking for Real | Food Network
Sunny makes a layered Tex-Mex salad and tops it with cornbread croutons!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Shredded Tex-Mex Salad with Creamy Lime Dressing
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Inactive: 40 min
Cook: 20 min
Yield: 4 to 6 servings
Ingredients
Butter, for preparing 8 by 8-inch glass pan
One 8.5-ounce box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
One 15.5-ounce can black beans, drained and rinsed
1 packet sazon seasoning
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
Creamy Lime Dressing, recipe follows
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated Cheddar
Creamy Lime Dressing:
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Directions
Special equipment: glass trifle dish blender
Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
Creamy Lime Dressing:
Yield: 1 1/2 cups
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
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Sunny Anderson's Layered Tex-Mex Salad | Cooking for Real | Food Network