Saucy summer salads

Summer is time for barbecues, block parties, picnics and fun with family and friends. For your entertaining, it's easy to liven up summer menus with fresh and flavorful salads. And salsa is the secret ingredient that can make any salad saucy and delicious.

--Salsas can be used for any part of your summer party menu--appetizers, salads, as a dressing for salads, or as part of main dishes.

--Salsa also is perfect as a marinade that can take your grilling from good to gourmet. It's a quick and easy way to add flavor and tenderize meats.

--Brush salsa on top of your grilled chicken, pork, seafood, shrimp, ground beef and steak, then add to your favorite salad. There are so many flavors to choose from that greens will never be ordinary again.

Salads are easy to make, even at the last minute, and they're a great way to bring refreshing flavor to the table without weighing you down.

Enjoy a little summer adventure by trying a new salsa flavor to spice up your salads and wow family and friends.

For more creative summer recipes and serving suggestions using Pace Picante sauce and the new specialty salsas featuring fresh, authentic ingredients, visit the Pace website at www.pacefoods.com.

Pico De Gallo Shrimp & Avocado Salad

2 tablespoons canola oil
1 pound extra large shrimp, peeled and deveined
1 jar (16 ounces) Pace Pico De Gallo Salsa
8 cups mixed salad greens
1 medium ripe avocado, peeled, seeded and sliced (about 1/2 cup)
Ranch salad dressing

Heat oil in 12-inch nonstick skillet over medium-high heat. Add shrimp and cook until they're cooked through, stirring often. Pour off any oil. Add 1 cup pico de gallo and toss to coat. Divide salad greens among 4 bowls. Spoon shrimp mixture over greens and top with avocado slices. Serve with dressing and remaining salsa. Makes 4 servings.

Tequila Lime Vinaigrette

1 cup Pace Tequila Lime Salsa
1/4 cup olive oil
1 tablespoon cider vinegar
1/4 teaspoon ground black pepper
Mixed salad greens

Beat salsa, oil, vinegar and black pepper in medium bowl with whisk or fork. Serve over salad greens. Tequila Lime Shrimp: Toss 1/2 pound hot cooked shrimp and 1/4 cup vinaigrette in medium bowl. Serve over hot cooked rice. Serves 2. Tequila Lime Shrimp Salad: Toss 1/2 pound cold cooked shrimp, 1/4 cup vinaigrette and 4 cups mixed salad greens in large bowl. Serve immediately. Serves 2. Makes 1 1/4 cups.

Salsa Verde Grilled Steak Salad

1 pound beef skirt steak
1 jar (16 ounces) Pace Salsa Verde
8 cups chopped romaine lettuce
1/4 cup shredded Mexican cheese blend
1/4 cup sliced pitted ripe olives (optional)
1/4 cup sour cream (optional)

Pour 1 cup salsa into shallow nonmetallic dish or resealable plastic bag. Add steak and turn to coat. Cover dish or seal bag and refrigerate for 30 minutes or overnight. Lightly oil grill rack and heat grill to medium. Grill steak for 10 minutes or until desired doneness, turning it over halfway through cooking and basting it often with marinade. Throw away any remaining marinade. Slice steak diagonally into thin slices. Divide lettuce among 4 bowls. Top each with 1/4 of the steak, 2 tablespoons salsa and 1 tablespoon cheese. Top each with 1 tablespoon olives and 1 tablespoon sour cream, if desired. Makes 4 servings

Grilled Chicken Salad

1 cup Pace Picante Sauce
3 tablespoons vegetable oil
1 tablespoon lime juice
1/4 teaspoon garlic powder or 2 cloves garlic, minced
4 skinless, boneless chicken breasts
1/2 teaspoon chili powder
6 cups mixed salad greens torn in bite-size pieces
1 can (about 16 ounces) black beans, rinsed and drained
2 medium oranges, peeled and sliced
2 green onions, sliced

Mix picante sauce, 2 tablespoons oil, lime juice and garlic powder. Sprinkle chicken with chili powder. Brush with remaining oil. Grill chicken 15 minutes or until done, turning once. Slice chicken into strips. Place salad greens on 4 plates. Top with chicken, beans and oranges. Sprinkle with onions and pour picante sauce mixture over all. Makes 4 servings.

Tequila Lime Corn & Bean Salad

1 cup Pace Tequila Lime Salsa
1 large red pepper, diced (about 1 cup)
1 cup whole kernel corn
1 can (about 15 ounces) black beans, rinsed and drained
1 mango, peeled, seeded and diced (about 1 cup)
2 tablespoons chopped fresh cilantro leaves

Stir the salsa, pepper, corn, beans, mango and cilantro in medium bowl. Serve immediately, or cover and refrigerate until ready to serve. Makes 5 cups.

8/18/08
All Editions\7-C

Date: 9/5/08

	Web hpj.com

Copyright/Privacy
Copyright 1995-2011.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com