MEXICAN MACARONI SALAD PIONEER WOMAN RECIPES
MEXICAN SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories appetizer
Total Time 35 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
- For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
- Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
- Pour the dressing into a small serving bowl and serve alongside the salad.
KID-FRIENDLY PASTA SALAD RECIPE | REE DRUMMOND - FOOD NETWO…
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.
- Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.
- For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.
- Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.
- Stir in the basil at the end.
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MEXICAN SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 35 minutes
Category appetizer
Reviews 4.8
Total Time 35 minutes
Category appetizer
- Pour the dressing into a small serving bowl and serve alongside the salad.
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Spice up that old macaroni salad with this fantastically delicious one. Freshly grilled corn, tomatoes, black olives, green and red onions make this a great salad, but the dressing of salsa, mayo, sour cream, garlic and seasonings really put it over the t
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Calories 295 cal per serving
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- Salad: Cook pasta in well salted boiling water according to package directions, until al dente, about 8 minutes; drain; cool. While pasta is cooking; heat an indoor or outdoor grill; brush with oil. (If you don't have a grill, brown the corn kernels in a hot skillet.) Cook the ears of corn, turning, until browned and cooked through. Carefully cut the kernels off the cobs. Put corn in a big bowl with the black beans, olives, tomatoes, green and red onions and cilantro, if using; toss to combine. Dressing: In a smaller bowl, stir together salsa, sour cream, mayonnaise, cumin, lime juice, salt and pepper, to taste. Pour dressing over the salad until coated, reserving some dressing; toss until coated. Taste; adjust seasoning. Pour remaining dressing on, if needed and toss again. Cover; refrigerate about 2 hours. Serve chilled. 12 servings.
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