35 corn and tomato salad with fried Recipes

chopped fresh cilantro, garlic cloves, minced, serrano chili, stemmed, seeded, and finely diced, tequila, triple sec or 2 tbsp grand marnier, freshly squeezed lime juice, ground cumin, shrimp, peeled and deveined (16-20 count per lb), olive oil, salt & freshly ground black pepper, to taste, vegetable oil , for frying tortillas, corn tortillas , cut into julienne, chili powder, tomato, cored, seeded, and diced, yellow bell pepper, cored, seeded, and diced, torn romaine lettuce leaves, washed and thoroughly dried

balsamic vinegar, dijon mustard, kosher salt, fresh ground black pepper, canola oil, chopped romaine lettuce, beefsteak tomatoes, seeded & finely diced, canned chick-peas, rinsed and drained, nicoise olive, pitted and coarsely chopped, cubed white cheddar cheese, cubed monterey jack cheese, fried blue & white corn tortilla, cut into 1/2 inch squares, chopped fresh chives (to garnish ) (optional)

skinless, boneless chicken breast halves, head red leaf lettuce, rinsed and torn, head green leaf lettuce, rinsed and torn, fresh tomato, chopped, cilantro, chopped, whole kernel corn, drained, black beans, drained, french fried onions, ranch dressing, barbeque sauce

dijon mustard, honey, sugar, sesame oil, apple cider vinegar, lime juice, tomatoes, diced, diced red onion, fresh jalapenos, chopped and seeded, fresh cilantro, finely minced, salt, boneless skinless chicken breast halves, teriyaki marinade, green leaf lettuce, chopped, iceberg lettuce, chopped, red cabbage, chopped, mandarin orange segments, drained, pineapple chunk, drained, corn tortilla strips, fresh fried

boneless skinless chicken breasts, lemon pepper, chili powder, dried oregano, chopped garlic, ground cumin, ground coriander, canola oil , for frying tortillas, corn tortillas , cut into 1-inch strips, heads romaine hearts, washed and chopped, red onions, sliced 1/8-inch thick, tomatoes , quartered lengthwise, tomatillo vinaigrette , recipe follows, avocados, peeled, pitted, and sliced, poblano chiles , roasted, peeled, seeded, and julienned, crumbled queso fresco or feta cheese, fresh chopped cilantro leaves, for garnish, tomatillos, husked, jalapenos , roasted, fresh cilantro, leaves chopped, garlic, rice vinegar, lime, juiced, salt, olive oil

crumbled blue cheese, buttermilk, cider vinegar, salt, pepper, parsley, chopped, boneless skinless chicken breast halves, buttermilk, garlic cloves, smashed, ground cayenne pepper, salt, seasoned breadcrumbs, vegetable oil, leaves lettuce , torn (red and or green), mixed cherry tomatoes, halved, corn kernel, toasted pecan halves, red onion strip

dark beer, all-purpose flour, salt, boned , skinned lingcod, salad oil, warm corn tortillas, shredded cabbage, mayonnaise thinned with a little water, tomato salsa, lime wedges

chickpeas, spring onion, chopped and cut into small peices, cumin, white vinegar, olive oil, lemons , juice of, salt, pepper, garlic cloves, chopped into very fine pieces (don tsp fry), paprika, pita bread, shredded, sauteed green beans (optional) or peas (optional) or carrot (optional), mushroom (optional), sweet corn (optional), chopped tomato (optional), black olives (optional)

romaine lettuce leaves, cucumber, peeled, seeded, and cut into long rounds, celery stalks , cut into thirds lengthwise and then crosswise into 2 inch lengths, yellow squash , julienned, whole carrots , scooped into small balls with the small side of the melon baller, tomatoes, chopped, diced red onion, herb vinaigrette , recipe follows, corn tortillas, vegetable oil, for frying, salt and freshly ground black pepper, white wine vinegar, peeled fresh garlic, freshly squeezed lemon juice, chopped lemon zest, chopped fresh herbs (parsley, basil, marjoram, thyme), salt, extra-virgin olive oil, dijon mustard, freshly ground black pepper

ground cumin, wine vinegar , or to taste, olive oil, a 15-to-16 oz c n bl ck be ns, rinsed nd dr ined, chopped drained sun-dried tomatoes packed in oil, avocado (preferably california ), scallion, chopped, vegetable oil for frying the tortillas, two 7-inch corn tortillas, enough inner leaves of curly endives (chicory), torn into pieces, washed well and spun dry, to measure 3 cups, sliced red cabbage

arugula, salt and freshly ground black pepper, to taste, chile-lime vinaigrette , recipe follows, grilled tamarind shrimp , recipe follows, jicama, peeled and julienned, ears grilled corn , kernels only, pear tomatoes, halved, wonton wrappers, thinly sliced and deep fried, sesame oil, lime juice, rice vinegar, garlic, minced, fresh ginger, minced, korean chile flakes, fish sauce, canola oil, sugar, salt and freshly ground black pepper, to taste, shrimps, tamarind, mirin, water, molasses, garlic, minced, fresh lime juice, sriracha

vegetable oil, for frying, corn tortillas, coarse salt, spicy vegetarian refried beans (vegetarian beans contain no lard), shredded smoked cheddar , monterey jack, or pepper jack, heart romaine lettuce or 1/2 head of iceberg lettuce, shredded, tomatoes, diced, white skinned onion, finely chopped, a palm full ) chopped cilantro or parsley

minced onion, salad oil, green chilies, minced, whipping cream, tomato puree, salt, corn tortillas (cut in thin strips, then fried), shredded monterey jack cheese, butter or 2 tbsp margarine