DRESSING IN SPANISH RECIPES

SIMPLE SPANISH GREEN SALAD RECIPE - FOOD.COM

Simple Spanish Green Salad Recipe - Food.com image

This recipe was found in the Vegetarian Passport Cookbook. Use the freshest ingredients possible for the best results.

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups romaine lettuce, torn into pieces
1 cup Baby Spinach, torn pieces
2 cups boston lettuce, torn into pieces
2 tomatoes, cut into wedges
1/2 Spanish onion, sliced very thinly
10 -12 green olives
1 tablespoon fresh lemon juice
3 tablespoons olive oil
sea salt and black pepper, to taste

Steps:

Whisk the dressing ingredients together until well mixed.
Just before serving, toss with salad.

Nutrition Facts : Calories 126, FatContent 11.5, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 118.1, CarbohydrateContent 5.8, FiberContent 2.2, SugarContent 2.9, ProteinContent 1.6

CORNBREAD-CHORIZO DRESSING RECIPE | MYRECIPES

Cornbread-Chorizo Dressing Recipe | MyRecipes image

Sean Yontz, chef-owner of El Diablo restaurant in Denver, gave us this recipe, which has become one of our most requested.

Provided by MyRecipes

Yield MAKES: 16 servings

Number Of Ingredients 13

Ingredients

1 pound Mexican-style firm, fresh chorizo sausage (see notes), casings removed
½ cup (1/4 lb.) butter
1 red onion (8 oz.), peeled and chopped
½ cup chopped celery
½ cup chopped carrot
6 cloves garlic, peeled and minced
¼ cup chopped fresh cilantro
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage leaves
About 2 1/2 cups reduced-sodium chicken broth, divided
12 cups 3/4-inch cubes cornbread (see notes)
Salt and fresh-ground pepper

Steps:

In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned (leave some large chunks), about 5 minutes. Transfer to paper towels to drain.
Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 2 cups chicken broth and cook just until boiling. Remove from heat.
In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional 1/2 cup chicken broth. Spoon into a 9- by 13-inch baking dish.
Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 10 to 15 minutes longer. Serve hot.

Nutrition Facts : Calories 376 calories, CarbohydrateContent 31 g, CholesterolContent 76 mg, FatContent 22 g, FiberContent 1.8 g, ProteinContent 12 g, SaturatedFatContent 9.3 g, SodiumContent 959 mg

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From kingoscar.com

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From m.recipes.timesofindia.com

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MIGAS WITH CHORIZO RECIPE - SPANISH SABORES

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From spanishsabores.com

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From merriam-webster.com

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