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South-of-the-Border Salad
Card 1 Front:
SOUTH-OF-THE-BORDER SALAD FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
2 pounds smoked mullet, fresh or frozen
½ cup cooked, drained, garbanzo beans
½ medium heat lettuce, torn into 2" pieces
1 large peeled avocado, cut into 1" pieces
1 medium tomato, chopped
1 cup diagonally sliced celery
½ cup chopped green onions
½ cup grated carrot
1 cup shredded, mild Cheddar cheese
½ cup buttermilk-style salad dressing
Card 1 Back:
1 package (4 oz.) tortilla chips, lightly crushe
Thaw fish if frozen. Remove skin and bones.
Break fish into bite-size pieces. Combine all
ingredients except salad dressing and tortilla
chips. Toss well. Add dressing and tortilla
chips and serve immediately.
Makes 6 large servings.
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# South-of-the-Border Salad
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 large servings*
## Ingredients
- 2 pounds smoked mullet, fresh or frozen
- 1/2 cup cooked, drained garbanzo beans
- 1/2 medium head lettuce, torn into 2" pieces
- 1 large peeled avocado, cut into 1" pieces
- 1 medium tomato, chopped
- 1 cup diagonally sliced celery
- 1/2 cup chopped green onions
- 1/2 cup grated carrot
- 1 cup shredded mild Cheddar cheese
- 1/2 cup buttermilk-style salad dressing
- 1 package (4 oz.) tortilla chips, lightly crushed
## Instructions
1. Thaw fish if frozen. Remove skin and bones.
2. Break fish into bite-size pieces.
3. Combine all ingredients except salad dressing and tortilla chips. Toss well.
4. Add dressing and tortilla chips and serve immediately. -
Crab and Avocado Casserole for Two
CRAB AND AVOCADO
CASSEROLE FOR TWO
1 avocado
Lemon juice
1 can (7.5-ounce) crabmeat, or 1
cup fresh crabmeat
1 1/2 tablespoons butter or margarine
2 tablespoons flour
1 cup chicken broth
1 tablespoon sherry
Salt and pepper to taste
1/4 cup grated Parmesan cheese,
optional
Cut avocado lengthwise into halves; re-
move seed and skin; dice. Coat avocado
with lemon juice. Drain and flake crab.
Melt butter; blend in flour. Stir in chicken
broth; cook, stirring over low heat until
mixture is thickened and comes to boil.
Stir in crabmeat and sherry; heat thor-
oughly and add salt and pepper to taste.
Fold in diced avocado, then turn into two
individual casseroles. If desired, sprinkle
with Parmesan cheese. Broil 2 minutes or
until top is brown. Serve at once. Makes 2
servings. Recipe can be multiplied for
more servings.
Back: blank
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# Crab and Avocado Casserole for Two
*Makes 2 servings*
## Ingredients
- 1 avocado
- Lemon juice
- 1 can (7.5-ounce) crabmeat, or 1 cup fresh crabmeat
- 1 1/2 Tbsp butter or margarine
- 2 Tbsp flour
- 1 cup chicken broth
- 1 Tbsp sherry
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese, optional
## Instructions
1. Cut avocado lengthwise into halves; remove seed and skin; dice.
2. Coat avocado with lemon juice.
3. Drain and flake crab.
4. Melt butter; blend in flour.
5. Stir in chicken broth; cook, stirring over low heat until mixture is thickened and comes to a boil.
6. Stir in crabmeat and sherry; heat thoroughly and add salt and pepper to taste.
7. Fold in diced avocado, then turn into two individual casseroles.
8. If desired, sprinkle with Parmesan cheese.
9. Broil 2 minutes or until top is brown.
10. Serve at once. -
Chicken Antipasto in Avocado Halves
CHICKEN ANTIPASTO IN AVOCADO HALVES
2 chicken breasts 1/4 c sliced black olives
2/3 cup salad oil 1 green onion, sliced
1/2 c white wine vinegar 1 (6 oz.) jar artichoke hearts,
1/4 t salt drained
1/8 t garlic powder 1/2 c sliced mushrooms
3 T fresh lemon juice 1 large tomato, diced
1/2 t basil 2 T minced parsley
dash of pepper 2 ripe avocados, halved.
Poach chicken breasts until fork-tender. Meanwhile, whisk together
oil, vinegar, salt, garlic powder, lemon juice, basil, and pepper
in small bowl. Combine olives, green onions, artichoke hearts,
mushrooms, tomato and parsley in bowl.
When chicken is done, shred the meat to yield one cup measure. Add
chicken to salad ingredients; pour dressing over salad. Allow
to marinate for 30 minutes. Spoon salad into avocato halves; serve
immediately. Yields 4 servings.
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# Chicken Antipasto in Avocado Halves
*Yields 4 servings*
## Ingredients
### Dressing
- 2/3 cup salad oil
- 1/2 cup white wine vinegar
- 1/4 tsp salt
- 1/8 tsp garlic powder
- 3 Tbsp fresh lemon juice
- 1/2 tsp basil
- Dash of pepper
### Salad
- 2 chicken breasts
- 1/4 cup sliced black olives
- 1 green onion, sliced
- 1 (6 oz.) jar artichoke hearts, drained
- 1/2 cup sliced mushrooms
- 1 large tomato, diced
- 2 Tbsp minced parsley
- 2 ripe avocados, halved
## Instructions
1. Poach chicken breasts until fork-tender.
2. Meanwhile, whisk together oil, vinegar, salt, garlic powder, lemon juice, basil, and pepper in a small bowl to make the dressing.
3. Combine olives, green onions, artichoke hearts, mushrooms, tomato, and parsley in a bowl.
4. When chicken is done, shred the meat to yield one cup measure.
5. Add chicken to salad ingredients; pour dressing over salad.
6. Allow to marinate for 30 minutes.
7. Spoon salad into avocado halves; serve immediately. -
Snap Pea and Chicken Salad in Avocado Halves
SNAP PEA AND CHICKEN SALAD IN AVOCADO HALVES
Makes 4 servings at 55¢ each.
1 cup chopped cooked chicken
2 tablespoons chopped green onion
1 cup Sugar Snap peas, washed,
strung, and cut into 1-inch pieces
1/3 cup dairy sour cream
1 teaspoon prepared mustard
1/8 teaspoon salt
2 medium-size avocados
Lemon juice
Freshly ground pepper
1. Combine chicken, onion and peas in a
medium-size bowl. Combine sour
cream, mustard and salt in a small cup.
2. Halve and pit avocados; rub cut sur-
faces with lemon juice.
3. Toss chicken with sour cream dressing
and pepper. Serve in avocado shells.
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# Snap Pea and Chicken Salad in Avocado Halves
## Ingredients
- 1 cup chopped cooked chicken
- 2 Tbsp chopped green onion
- 1 cup Sugar Snap peas, washed, strung, and cut into 1-inch pieces
- 1/3 cup dairy sour cream
- 1 tsp prepared mustard
- 1/8 tsp salt
- 2 medium-size avocados
- Lemon juice
- Freshly ground pepper
## Instructions
1. Combine chicken, onion, and peas in a medium-size bowl. Combine sour cream, mustard, and salt in a small cup.
2. Halve and pit avocados; rub cut surfaces with lemon juice.
3. Toss chicken mixture with sour cream dressing and pepper. Serve in avocado shells. -
Taco Salad (Mexican Chef's Salad)
do you have it? They claim it's just like
eating a taco but in a salad bowl. K.R.,
Tigard.
A.: Taco Salad has been popular for a
few years, and yes it is very much like a
taco but the ingredients are put together a
little differently. We also call it Mexican
Chef's Salad.
TACO SALAD
(Mexican Chef's Salad)
1 onion
4 tomatoes
1 head lettuce
4 ounces grated cheddar cheese
8 ounces 1000 Island or French
dressing
Hot sauce to taste
1 package tortilla chips (any size)
1 pound ground beef
1 can (15-ounce) drained kidney
beans
1/4 teaspoon salt
1 avocado, sliced
Chop onion, tomatoes, lettuce. Toss
with grated cheese, dressing and hot
sauce to taste. Slice and add avocado.
Brown beef; add kidney beans and salt.
Simmer for 10 minutes and mix into cold
salad. Decorate with tortilla chips, avoca-
do and tomato slices. Serve pronto.
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# Taco Salad (Mexican Chef's Salad)
## Ingredients
- 1 onion
- 4 tomatoes
- 1 head lettuce
- 4 oz grated cheddar cheese
- 8 oz 1000 Island or French dressing
- Hot sauce to taste
- 1 package tortilla chips (any size)
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained
- 1/4 tsp salt
- 1 avocado, sliced
## Instructions
1. Chop onion, tomatoes, and lettuce.
2. Toss with grated cheese, dressing, and hot sauce to taste.
3. Slice and add avocado.
4. Brown beef; add kidney beans and salt.
5. Simmer for 10 minutes and mix into cold salad.
6. Decorate with tortilla chips, avocado, and tomato slices.
7. Serve pronto.