Mexican Ceasar Salad

A friend made this for us and it is so tasty! Tasha said it sounded hot, but it really isn't. It is a yummy twist on a basic salad. Do enjoy. It is great with Grilled Chicken

MEXICAN CEASAR SALAD

Romaine lettuce

shredded pepper jack cheese (a sprinkling)

roasted pumpkin seeds

croutons, pretzels, or crushed tortilla chips. (I prefer something with kick: we've used Doritos sweet and spicy or buffalos wing flavored pretzels, whatever you heat preference is.)

Mexican ceasar dressing

4 oz green chilies

a sprinkling of minced garlic or garlic salt

1 tsp. salt

1/8 cup red wine vinegar

1 bunch cilantro

a few good pepper grinds

1/4 cup oil

1/3 cup mayo

a dash of cayenne pepper.

Mix greens and add dressing last. Sprinkle with croutons. This is a recipe I have modified from the internet (dubstogsdill). Tried to reduce the fat. This will make enough for two or three salads. We have also used this on a steak salad and it was great as well.

Flank Steak Salad

My Friend Kim Hendricks was on Studio 5. She made this great salad, Flank Steak Salad.

Video Courtesy of KSL.com

Ingredients:
1/3 c. red wine vinegar
2 T. olive oil
1 t. garlic juice or garlic powder
dash of liquid smoke
1/3 c. brown sugar
3 T. soy sauce
Method:


Tenderize flank steak with a fork or use a blade tenderizer. ( www.amazon.com/Deni-MT48-Blade-Meat-Tenderizer/dp/B0000DDUCM) Add to marinade and marinate overnight. (or at least 2 hours)
Grill or broil flank steak until internal temperature reaches 140 degrees (for medium).

Slice on the bias. Serve cold on top of salad.


Salad Dressing
Ingredients:
¼ c. sugar
2 T. green onion
½ c. salad oil
1/3 c. cider vinegar
1 t. salt
1 t. dry mustard
Method:


Blend together. Mix salad greens with dressing. Go light on the dressing. You don't want your salad greens to get soggy.

Salad Ingredients
Ingredients:
Add whatever you want for color and taste. This is what I add:
Tub or bag of mixed salad greens
craisins
carrot shreds
pine nuts/slivered almonds
red onion
feta cheese/mozzarella cheese
Method:


Lay lettuce (mixed with dressing) on serving platter. Sprinkle other ingredients on top. Top with flank steak. Drizzle additional salad dressing on top if

Frisée Salad with Bacon-Shallot Vinaigrette - 6 Servings

• 3 slice(s) bacon cut into 1/2-inch pieces
• 12 ounce(s) frisée or 2 bags (5 to 6 oz. each) mixed baby salad greens (2 to 3 heads)
• 1 medium shallot minced
• 2 tablespoon(s) white wine vinegar
• 1 teaspoon(s) Dijon mustard
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 2 tablespoon(s) olive oil
• 6 large eggs

In 2-quart saucepan, cook bacon on medium 5 minutes or until browned, stirring occasionally.
Meanwhile, in 12-inch skillet, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem ends from frisée; cut leaves into bite-size pieces. Place greens in large bowl.
Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat.
Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with frisée and toss until evenly coated.
Reduce skillet heat to medium to maintain water at gentle simmer. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg and quickly drain, still in spoon, on paper towels.
To serve, divide frisée among 6 salad plates; top with bacon and egg. Sprinkle egg with coarsely ground black pepper if you like.

1 serving: Calories 170; Carbohydrates 4g; Cholesterol 216mg; Dietary Fiber 2g; Fat 13g (Saturated Fat 4g); Sodium 315mg

Good Housekeeping printed this with permission from Hearst Communications, Inc.