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SALADS & DRESSINGS |
The Mexican word, ensalada, far more accurately describes what a salad actually is than does the English word, salad. A literal translation of ensalada is a hodgepodge or mixture, which is what most salads really are. While we tend to think of a salad as being some shredded lettuce and tomatoes with a few other vegies tossed in, an ensalada can and does often contains just about everything in the kitchen. In Mexico, that bit of lettuce on the side of the plate isn't an ensalada, it's an aderezo or garnish.
Since lettuce doesn't keep nearly as well as cabbage, the most comon aderezo or side salad in Baja consists of finely sliced cabbage and onions. Add a bit of oil and vinegar and this is one of the finest little salads that one could ever want.
Since most salads are served cold, they can be extended to become a great warm weather meal.
TACO SALAD
1 Pound Ground Beef
1/2 Cup Salsa Picante
1 Head Lettuce, shredded
1 Tomato, diced
1 Avocado, peeled, seeded and diced
1 Onion, diced
1 8 Oz. Pkg. Tortilla Chips
1 Lime
4 Oz. Grated Cheddar Cheese
Crumble and cook beef until no longer pink. Add salsa and continue to cook until liquid is evaporated. Set aside to cool. Toss cooled meat with the lettuce, onions, tomato and avocado. Line bowl with tortilla chips and put in the mixture. Squeeze the lime over the salad and top with cheese.
PASTA FRUIT SALAD
2 Cups Pasta, cooked, rinsed and cooled
1 Can Fruit Cocktail
2 Limes
1 T. Sugar
1 Tsp. Corn Starch
Drain fruit cocktail and reserve juice. Squeeze limes into the juice, add sugar and bring to a boil. Mix corn starch with a small amount of water and stir into boiling mixture to thicken. Cool sauce and combine with fruit and pasta.
CORN SALAD
3/4 Cup White Vinegar
3/4 Cup Sugar
1/4 Cup Vegetable Oil
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Cup Chopped Green Pepper
1 Cup Chopped Celery
1/2 Cup Chopped Onion
1 16 Oz. Can Whole Kernel Corn
1 8 Oz. Can Small Green Peas
1 2 Oz. jar Diced Pimientos
Combine vinegar, sugar, oil, salt and pepper in a saucepan and bring to a rolling boil. Set aside to cool. Drain corn, peas and pimientos and combine with vegetables. Pour vinegar and oil mixture over the vegetables and mix. Refrigerate for a couple hours to develop the flavor.
CHINESE FIRE DRILL SALAD
This is the easy way to make a salad for a bunch. As the herd departs for the market,
instruct each one to buy one vegetable of their choice. When they return, they are to
clean and cut it into bite size pieces. Toss everything into a large bowl and mix. Top
with your favorite dressing. If someone buys something which is really awful they will
have to stand the wrath of everyone else and probably will never make that mistake again.
Even though the Kraft Company is well established in Mexico and produces a number of items
under their trademark, bottled salad dressings seem to be one of the things which ate hard
to find. One has to either take along enough of their favorite salad dressings to last out
their stay or else make their own. These dressings are easy to make and are considerably
less expensive than the ready made varieties.
HERBS AND VINEGAR
Add 2 tablespoons of Italian Herbs and half a teaspoon garlic powder to a 12 Oz. bottle of
white wine vinegar and allow to steep overnight. Sprinkle over shredded cabbage and onions
for a quick, crunchy salad.
THOUSAND ISLAND DRESSING
2/3 Cup Mayonnaise
1 T. Ketchup
1 T. Sweet Pickle Relish
1 Tsp. Prepared Mustard
Combine to produce nearly a cup of salad dressing.
FRENCH DRESSING
1/2 Cup Mayonnaise
1/2 Cup Tomato Sauce or Ketchup
1 T. Vinegar
1 T. Sugar
1 T. Prepared Mustard
Use wire whip or blender to mix.
HONEY MUSTARD
1 T. Prepared Mustard
1 Tsp. Paprika
1 Tsp. Celery Seed
1/4 Tsp. Salt
2 T. Fresh Lime Juice
2 T. White Vinegar
1/2 Cup Honey
1/2 Cup Salad Oil
The old Margarita maker is great for blending this dressing. Put in everything except
the oil and blend at low speed. Add oil slowly while blending.
Lacking salad dressing is no problem, just squeeze fresh lime Juice over fresh vegetables.
TARTAR SAUCE
While not actually a salad dressing, I could think of no other place to put this recipe.
Making your own tartar sauce for fried fish is very simple and delicious.
1 Cup Mayonnaise
1 T. Pickle Relish
1 T. Minced Onion
1 T. Minced Black Olives
1 T. White Vinegar
Combine all ingredients. Refrigerate any unused sauce.