Layered Southwestern Salad Recipes

LAYERED SOUTHWESTERN SALAD

Steps:

• 1. Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
• 2. Layer lettuce and next 7 ingredients in order (ending with tortilla chips on top) in a 3-quart glass bowl.
• 3. Garnish, if desired, with fresh cilantro leaves. Serve immediately with vinaigrette.

LAYERED SOUTHWESTERN SALAD

Steps:

• Add the first 7 ingredients to the container of an electric blender.
• Process until smooth.
• Layer the lettuce in a 3-quart glass bowl, followed by tomatoes, black beans, onion, cheese, corn, olives, and tortilla chips.
• Pour dressing over salad just before ready to serve.
• Toss gently and serve.

SOUTHWESTERN LAYERED SALAD

Steps:

• Place the romaine in a large salad bowl. Arrange some egg slices around edge of bowl; place remaining eggs over romaine. Top with tomatoes. In a large bowl, combine the corn, beans and onions; spoon over tomatoes. In another large bowl, drizzle lime juice over avocados; gently toss to coat. Sprinkle avocados over tomatoes; spreading to sides of bowl. , In a small bowl, whisk the mayonnaise, lime juice, cumin and chili powder. Stir in cilantro. Pour dressing over salad. Garnish with olives, cherry tomatoes and cheese if desired.

SOUTHWESTERN LAYERED SALAD

Steps:

• Place the eggs in a large pot and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain and then submerge the eggs in cold water. Peel, slice and set aside.
• Lay the bacon on a paper-towel-lined microwave-safe plate. Cover with another paper towel. Microwave on high for 4 to 5 minutes. Crumble or cut the bacon into small pieces.
• To make the dressing, whisk the yogurt, mayonnaise, lime juice and cayenne together.
• Line the bottom of four serving bowls with the lettuce. Layer the red pepper rings, crumbled bacon, black beans, sliced egg and corn in each bowl. Drizzle the dressing over the salads and sprinkle the cheese on top. Refrigerate at least 30 minutes before serving.

LOW FAT SOUTHWESTERN LAYERED SALAD

Steps:

• Combine Ranch dressing and salsa; set aside.
• In large bowl, layer the Romaine. Mix carrots, black beans, corn, red onion, tomato and cheese.
• Top with crushed tortilla chips before serving.

LAYERED SOUTHWESTERN PASTA SALAD

Steps:

• Prepare pasta according to package directions; drain and rinse under cold water. Drain again.
• Toss with oil and sprinkle with cumin; salt to taste.
• Layer pasta, beans, corn, bell pepper, green onion and olives in a 2 1/2 to 3 quart straight sided bowl.
• In a small bowl combine mayo, sour cream and salsa; mix well. Spread evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.
• (Best if refrigerated several hours, or overnight before serving.).

SOUTHWEST LAYERED CORNBREAD SALAD

Steps:

• Prepare and bake cornbread according to package directions. Cool completely on a wire rack. Break into crumbles., In a 3-qt. bowl, layer half of each of the following: cornbread, beans, corn, tomatoes, onion, dressing and cheese. Repeat layers. Refrigerate, covered, until serving.

SOUTHWESTERN LAYERED SALAD

Steps:

• Make the salad: Chop 2 of the tomatoes.
• Add onion, jalapeno pepper, salt and pepper. Taste and adjust seasoning, if necessary. Add in the black beans.
• Layer the salad in a large bowl: lettuce, green pepper, half the black bean mixture, corn.
• Slice remaining tomato and arrange the slices on top of the salad.
• Spoon the remaining black bean mixture over the tomatoes.
• Make dressing: In small bowl, combine chicken stock, lemon juice, olive oil, and garlic. Add salt and pepper to taste.
• Pour half of the dressing over the salad. Serve the rest of the dressing on the side.

LAYERED SOUTHWESTERN SALAD

Steps:

• 1. Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette over salad just before serving, and gently toss. Garnish, if desired, and serve immediately.

SOUTHWESTERN CHICKEN LAYERED SALAD

Steps:

• Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
• Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.

LAYERED SOUTHWESTERN SALAD

Steps:

• In a large, shallow glass bowl or baking dish layer chopped lettuce. Then layer in order, kidney beans, black beans, mushrooms, corn and re onion.
• In medium-sized bowl combine sour cream, parsley, white wine vinegar, salt and pepper. Spread on top of salad. Top with cheddar cheese. Cover and refrigerate 1 to 24 hours.

SOUTHWESTERN LAYERED SALAD

Steps:

• Place the eggs in a large pot and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain and then submerge the eggs in cold water. Peel, slice and set aside.
• Lay the bacon on a paper-towel-lined microwave-safe plate. Cover with another paper towel. Microwave on high for 4 to 5 minutes. Crumble or cut the bacon into small pieces.
• To make the dressing, whisk the yogurt, mayonnaise, lime juice and cayenne together.
• Line the bottom of four serving bowls with the lettuce. Layer the red pepper rings, crumbled bacon, black beans, sliced egg and corn in each bowl. Drizzle the dressing over the salads and sprinkle the cheese on top. Refrigerate at least 30 minutes before serving.