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Cafe Rio Salad!

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So, I am a little late with my Cinco de Mayo recipe…but better late then never, right?

Anyone from Utah or Idaho probably recognizes the name Cafe Rio. It is one of my favorite places for a Mexican salad, so for Cinco de Mayo I thought I would try and replicate it. I Got the recipes from Your Home Based Mom, Perry’s Plate, and  Favorite Family Recipes and I think they got it right on!

Mexican food tends to be naturally gluten free (with the exception of flour tortillas of course, so it is one of my favorite types of food. Seriously, if you ever see a Cafe Rio, stopping for their salad is a MUST.

Enjoy these recipes from my fellow bloggers (and add some homemade guacamole to make it perfect):

Cilantro Salad Dressing 

  • 1 pkg. Hidden Valley Ranch Dressing (dry mix)
  • 1 cup buttermilk
  • 1/2- 1/3 bunch of cilantro, chopped
  • 1/2 – 1 small jalapeno (remove seed)
  • 1 cup mayo
  • 1 tsp. lime juice
  • 1-2 tomatillos (remove outer papery skin)
  • 1 garlic clove

Blend all ingredients in blender and chill.

Green Chile Rice (Serves 6)

  • 1 cup rice
  • 2 cups chicken broth
  • 4 oz. green chiles
  • 1 sm. onion, diced
  • 1/3 cup fresh cilantro
  • 1 tsp. oregano
  • 1/2 tsp. salt
  • 1-2 tsp. cumin
  • 3 green onions

I cook mine all together in the rice cooker…a little messy in the pan to clean up, but soo easy. I also use a food processor for all of the greens.

Cafe Rio Chicken

  • 3 lbs boneless, skinless chicken breasts
  • 1 1/2 c Italian dressing
  • 1T minced garlic
  • 1 T chili powder
  • juice from one lime
  • 1/4 c fresh cilantro, chopped

Place chicken in a 4-6 qt. slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook on low for 7-8 hours or on high for 3-4.
Remove chicken from pot, shred with a couple of forks, then put it back in the pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro.

Black Beans

  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 can black beans, rinsed and drained
  • 1 1/3 c. tomato juice
  • 1 1/2 tsp. salt
  • 2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Serve everything over lettuce and ENJOY!

~Glutenless Goddess


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