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Thread: Salad that goes well with chili?

  1. #1
    Join Date
    Jun 2000
    Location
    Columbia, SC
    Posts
    2,957

    Salad that goes well with chili?

    Our office has a monthly "tailgate" party during the fall (I work at a large university). I'm on the "team" for this week and the theme is chili - I volunteered to make a salad. Now I'm a bit stumped as to what salad goes well with chili. I was thinking maybe some kind of Mexican-type slaw - but I am open to creative suggestions and recipes! Thank you!

  2. #2
    Join Date
    Jan 2001
    Location
    Houston, Tx
    Posts
    8,526
    here are some I had tried and liked


    * Exported from MasterCook *

    Caesar Salad El Paso
    Recipe By :Bob Wiseman
    Serving Size : 8 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 acnchovies, minced
    1 tablespoon Dijon-style mustard
    2 cloves garlic, minced
    1/4 teaspoon chili powder
    1/4 teaspoon salt substitute
    2 tablespoons egg substitute
    3 tablespoons balsamic vinegar
    1 teaspoon Worcestershire sauce
    1/2 cup canola oil
    1/3 teaspoon black pepper, freshly ground
    1/4 teaspoon Tabasco sauce
    1 head romaine lettuce
    1/8 cup queso fresco
    1 cup croutons

    In a large wooden salad bowl, combine anchovies, mustard, garlic, chili
    powder, and salt substitute; mash to a pulp with the back of a heavy
    spoon. Add egg substitute, vinegar, Worcestershire sauce, canola oil,
    pepper and Tabasco sauce; whip into a dressing. Pour dressing into a cup,
    leaving residue in bowl.

    Tear romaine into large pieces and place in salad bowl where dressing was
    mixed. Pour dressing over lettuce and garnish with queso fresco and
    croutons.

    Source:
    "Healthy Southwestern Cooking"



    * Exported from MasterCook *

    Caesar Salad with Chile-Cilantro Dressing
    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    1/2 (8-inch) fat-free flour tortilla, cut into 1/4-inch-wide strips
    Cooking spray
    6 cups torn romaine lettuce
    1/4 cup unsalted pumpkinseed kernels, toasted
    1/3 cup Chile-Cilantro Dressing
    1/2 cup chopped tomato


    Preparation
    Preheat oven to 375°.
    Place tortilla strips on a baking sheet coated with cooking spray. Bake at
    375° for 5 minutes or until crisp. Cool on a wire rack.

    Place lettuce in a large bowl. Add pumpkinseeds and Chile-Cilantro
    Dressing; toss gently to coat. Place about 1 1/2 cups salad on each of 4
    plates. Top each serving with 2 tablespoons tomato; sprinkle evenly with
    tortilla strips.

    Yield
    4 servings

    Nutritional Information
    CALORIES 77(39% from fat); FAT 3.3g (sat 0.5g,mono 1.4g,poly 1.1g);
    PROTEIN 3g; CHOLESTEROL 1mg; CALCIUM 50mg; SODIUM 171mg; FIBER 2.5g; IRON
    1.3mg; CARBOHYDRATE 10.2g





    Source:
    "Cooking Light, DECEMBER 2007"


    * Exported from MasterCook *

    Ensalada de Noche Buena
    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    4 large navel oranges
    1 large red grapefruit
    3 cups (1-inch) cubed peeled jicama (about 1 pound)
    3/4 cup slivered red radishes (about 6 medium)
    1 1/2 teaspoons grated lime rind
    3 tablespoons fresh lime juice
    3 tablespoons plain fat-free yogurt
    2 tablespoons light mayonnaise
    1 1/2 tablespoons honey
    1/4 teaspoon freshly ground black pepper
    Dash of salt
    4 cups chopped romaine lettuce
    1 cup pomegranate seeds
    3 tablespoons unsalted pumpkinseed kernels, toasted
    2 tablespoons chopped fresh cilantro


    Preparation
    Peel and section oranges and grapefruit over a large bowl, reserving
    juice; add sections to juice. Add jicama and radishes to orange mixture;
    toss gently. Cover and chill 30 minutes.
    Combine rind and next 6 ingredients (through salt) in a small bowl,
    stirring until smooth. Arrange lettuce in a large bowl. Using a slotted
    spoon, place the orange mixture over lettuce; drizzle evenly with yogurt
    mixture. Sprinkle with pomegranate seeds, pumpkinseed kernels, and
    cilantro.

    Wine note: Sparkling wine deserves a place at every holiday table, both
    for its celebratory allure and compatibility with many foods. When
    celebrating Santa Fe style, look for Gruet Brut NV ($14) from New Mexico.
    Made in the manner of true Champagne, it has lemony acidity that stands up
    to the acid of the yogurt dressing, while crisp grapefruit flavors echo
    the salad's citrus elements. --Jeffery Lindenmuth

    Yield
    8 servings (serving size: about 1 2/3 cups salad and about 1 tablespoon
    dressing)

    Nutritional Information
    CALORIES 133(22% from fat); FAT 3.3g (sat 0.3g,mono 1.6g,poly 1.2g);
    PROTEIN 2.4g; CHOLESTEROL 2.6mg; CALCIUM 65mg; SODIUM 58mg; FIBER 5.7g;
    IRON 0.9mg; CARBOHYDRATE 26.2g



    Description:
    "This salad (ehn-sah-LAH-dah de NO-chay BWAY-nah) provides a cooling
    contrast to other spicy flavors at the holiday table."
    Source:
    "Cooking Light, DECEMBER 2007
    NOTES : doubled the dressing-excellent


    * Exported from MasterCook *

    MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
    Recipe By :applecrisp
    Serving Size : 0 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    applecrisp

    2 1/2 cups chopped romaine lettuce
    1 can (15.5 oz) black beans, rinsed and well drained
    3/4 cup chopped seeded tomato
    3/4 cup chopped peeled jicama
    3/4 cup fresh corn kernels, uncooked (or frozen or canned)
    3/4 cup thinly sliced radishes
    Half a ripe avocado, diced
    1 red bell pepper, chopped
    1/4 cup crumbled reduced-fat feta cheese

    Honey-Lime Dressing
    1/4 cup fresh lime juice
    1/4 cup olive oil
    2 tbsp honey
    2 tbsp finely chopped fresh cilantro (or more to taste)
    1 garlic clove, peeled and minced
    1 tsp chopped jalapeño pepper (use canned for less heat)

    Toss all salad ingredients in a large bowl. In separate bowl, mix dressing
    ingredients. Pour dressing over mixture and toss again. Season with salt
    and pepper to taste. Makes 4 servings.

    SELF
    July 2003



    * Exported from MasterCook *

    Mixed Green Salad With Cilantro-Lime Vinaigrette
    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    1 (5-oz.) bag mixed salad greens, thoroughly washed
    2 oranges, peeled and sectioned
    1 avocado, sliced
    1/4 cup peeled, cubed jicama (about 1/2-inch cubes)
    6 tablespoons Cilantro-Lime Vinaigrette


    Preparation
    1. Toss together first 4 ingredients in a large bowl. Serve immediately
    with Cilantro-Lime Vinaigrette.
    Note: Nutritional analysis includes vinaigrette.

    Yield
    Makes 4 servings

    Nutritional Information
    CALORIES 197(0.0% from fat); FAT 14.6g (sat 2.2g,mono 9.8g,poly 1.7g);
    PROTEIN 2.2g; CHOLESTEROL 0.0mg; CALCIUM 58mg; SODIUM 89mg; FIBER 7.2g;
    IRON 1.3mg; CARBOHYDRATE 18.7g





    Source:
    "Southern Living, JUNE 2007"



    * Exported from MasterCook *

    Lime-Cilantro Coleslaw
    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 tablespoons fresh lime juice
    1 tablespoon extra virgin olive oil
    2 teaspoons sugar
    1/4 cup chopped green onions
    1/4 cup chopped fresh cilantro
    1 (12 ounce) package` coleslaw

    Source:
    "Cooking Light-July 2007"

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 102 Calories; 6g Fat (45.0%
    calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 7mg
    Cholesterol; 21mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
    Carbohydrates.

    Serving Ideas : Combine first 3 ingredients in a small bowl. Combine green onions, cilantro and slaw in a large bowl. Drizzle juice mixture over slaw mixture; toss to coat



    * Exported from MasterCook *

    Mexican Slaw

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    1/3 cup olive oil
    2 tablespoons orange juice
    2 tablespoons lime juice
    1 garlic clove, minced
    1/2 teaspoon ground cumin
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 (10-oz.) package finely shredded cabbage
    1/2 pound jicama, shredded (2 cups)
    1 large carrot, shredded (about 1/2 cup)
    1 jalapeño pepper, seeded and diced
    1/4 cup chopped fresh cilantro

    1. Whisk together olive oil and next 6 ingredients in a large bowl. Add
    shredded cabbage and remaining ingredients, and toss to coat. Cover and
    chill slaw mixture at least 4 hours.

    Source:
    "Southern Living, MAY 2006"

  3. #3
    Join Date
    Jun 2000
    Location
    Lone Star State
    Posts
    20,722
    The slaws sound like a good option and I would also consider fruit without greens (oranges, pineapple, strawberries, mangoes, kiwi -- a combination of any 2 or more). While slaw seems okay, lettuce just doesn't go with chili for me. Probably years of conditioning on my mother's part.

    Have fun! But I'm so glad our high school football season is over now

  4. #4
    Join Date
    Dec 2000
    Location
    Hudson Valley, NY
    Posts
    1,340
    I would think that you would want a salad without Mexican spices to balance out the spice in the chili. Beth's suggestion of a fruit salad is a good one, or even a mix of cucumbers, tomatoes, and peppers in a simple vinaigrette.
    Alicia

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