Salad Plates

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Salad Plates

Chico's Mexican Caesar Salad

Ingredients

Cilantro Pepita Dressing

2 medium Anaheim chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 tsp. ground black pepper
1 tsp. salt
12 oz. salad oil
1/4 cup red wine vinegar
5 Tbs. grated Cotija cheese (see note)
2 small bunches cilantro, stemmed
1 1/2 cup mayonnaise
1/4 cup water

Salad

2 corn tortillas
Vegetable oil
1 large (or two small) heads romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne strips
1/2 cup pepitas (roasted pumpkin seeds)

Preparation

Place all dressing ingredients except cilantro, mayonnaise and water in a a blender of food processor. Blend approximately 10 seconds, then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches.

Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly.

Place in an air-tight container and refrigerate. Will keep for three days. Yields 1 quart.

To assemble salad: Cut corn tortillas into matchstick-size strips.

Heat oil in sauté pan; fry tortilla strips until crisp. Remove with
slotted spoon, and drain on paper towels.

Set aside. Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately

Add 2 ounces of cilantro pepita dressing on each salad.

Sprinkle each dish with Cotija cheese and tortilla strips.

Arrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas.

Note: Cotija cheese is a hard cheese, similar to Parmesan.

About the Author

I really hope you enjoy this recipe. If you enjoy Barbecue, and who doesn't!? Then head over to Barbecue Party, where you will find one of the best selections of BBQ recipes on the Internet. You can also check out their BBQ store which carries some of the best value BBQ grills and equipment you can find anywhere.

Royal Doulton Precious Gold Set of 4 Salad Plates

Salad Plates

How to Make a Vegetable Congealed Salad with both Regular and Diabetic Instructions

This recipe makes a refreshing, very pretty, and tasty Vegetable Congealed Salad. This recipe is easy and make a perfect salad to serve at lunch or dinner with family or friends. This salad is also good for office lunches, church dinners, potlucks, brunch, etc. This vegetable salad is pretty whether you choose to make it in a large mold or in eight individual molds. The individual molds works great for a buffet-style meal. When serving individual salads, line eight salad plates with a nice lettuce leaf and unmold the salads onto the center of the leaves. If you aren't worried about serving sugar and have no diabetics among your family or friends, you can serve this as a regular salad by using regular lime flavored gelatin. This salad makes a pretty salad for holiday tables and buffets.

VEGETABLE CONGEALED SALAD

1 pkg (.6-oz) sugar-free lime flavored gelatin*

2 cups boiling water

1 3/4 cups cold water

1/4 cup cider vinegar

1 cup chopped celery

1 cup shredded carrot

2 tbsp chopped sweet red pepper

2 tbsp chopped green onion

vegetable oil cooking spray

Dissolve gelatin in boiling water in a medium-size bowl. Stir until all the gelatin is dissolved. Stir in cold water and vinegar. Chill until mixture is the consistency of unbeaten egg white. Fold in the celery, carrot, red pepper and green onion. Pour the gelatin mixture into a mold that has been lightly sprayed with the vegetable oil spray. Chill until firm.

Note: Pour mixture into 8 2/3-cup sized molds that have been sprayed with the vegetable oil, if desired.

*You can make this recipe with regular gelatin if you aren't worried about serving sugar.

Enjoy!

About the Author

For more of my recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com

I am looking for dinner plates that are shaped like pie plates can anybody tell me where to find them?

my dad's ex-wife bought a set of plates probably about 30 years ago that are I guess you would say deep dish plates that are great it you are eating a large salad for dinner the problem is over the years we are down to two of them and can not seem to find them can anybody help me with this?

Try the pasta plates that many restaurants use now. They come as wide as 12 inches and have a deep depression in the center with a broad rim.
We have some that we use for stews and gumbos but also for main dish salads and pastas. They get broken out any time dinner is something a little bit runny/soupy.
They've become some of our very favorite plate. They're plain white so they go with everything.

Sur la Table. Williams Sonoma. Any place that sells dinnerware like Macy's, Marshall's, etc.
You might find a good value at a restaurant supply house.

eBay for sale: Set of 4 Dessert Salad Plates Atmosphere Collection by Pfaltzgraff