Low Fat Southwestern Layered Salad Recipes

LAYERED SOUTHWESTERN PASTA SALAD

Layered Southwestern Pasta Salad image

This always goes over very well when I've taken this to pot-lucks. I use low-fat mayonnaise and sour cream, so it makes a healthy, and flavorful dish. In a clear straight-sided bowl, this makes a nice colorful presentation.

Provided by Beth A.

Categories Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces medium pasta shells, uncooked
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup salsa
2 tablespoons fresh cilantro, minced
2 teaspoons vegetable oil
1/2 teaspoon cumin
salt, to taste
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 red bell pepper, cut into strips
3/4 cup green onion, sliced
1 (2 1/4 ounce) can black olives, drained and sliced

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.).

Nutrition Facts : Calories 475.2, Fat 18.1, SaturatedFat 4.6, Cholesterol 16.1, Sodium 621.5, Carbohydrate 67.3, Fiber 9.9, Sugar 5.7, Protein 14.4

SOUTHWEST LAYERED SALAD

Southwest Layered Salad image

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

Provided by Anne Z.

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 14

Ingredients

1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 cup buttermilk
1 cup fat-free plain yogurt
½ (1.25 ounce) package taco seasoning mix, or more to taste
8 cups torn romaine lettuce
2 roasted red peppers, diced
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can white corn, drained
¼ cup finely chopped sweet onion
1 (4 ounce) can diced green chile peppers
1 cup diced Roma tomatoes
½ cup shredded sharp Cheddar cheese
1 large avocado - peeled, pitted, and sliced
¼ cup chopped fresh cilantro

Steps:

Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
Line a large serving bowl with the torn lettuce.
Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g

SOUTHWESTERN LAYERED SALAD

Southwestern Layered Salad image

An old potluck favorite, the layered salad is perfect when spiced up with Southwestern flavors. Lighten up classic mayonnaise-based dressing by swapping in olive oil mayonnaise and nonfat Greek yogurt. Lots of veggies, black beans and a bit of Cheddar cheese add staying power.

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 large eggs
4 slices center-cut bacon
1/4 cup plus 3/4 tablespoon nonfat Greek yogurt
1/4 cup olive oil mayonnaise
1 tablespoon fresh lime juice
Pinch cayenne pepper
1/4 head iceberg lettuce, chopped
1 red bell pepper, stemmed, ribs removed, seeded and sliced across in 1/4-inch rings
One 15.5-ounce can black beans, drained and rinsed
1 cup cooked corn kernels
2 ounces shredded Cheddar

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.

5-MINUTE SOUTHWEST LAYERED SALAD - K

5-Minute Southwest Layered Salad - K image

Make and share this 5-Minute Southwest Layered Salad - K recipe from Food.com.

Provided by Nana Lee

Categories Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 cups torn romaine lettuce
1 (15 ounce) can black beans, rinsed, drained
1 cup frozen corn, thawed
3/4 cup salsa
1/2 cup mexican style shredded monterey jack and cheddar cheese blend
1/4 cup ranch dressing
1 cup tortilla chips, broken

Steps:

ARRANGE lettuce in bottom of glass serving bowl or on serving plate.
LAYER beans, corn, salsa and cheese evenly over top.
DRIZZLE with dressing; sprinkle with chips.
You can change the cheese and beans to your favorites.

Nutrition Facts : Calories 289.2, Fat 13.1, SaturatedFat 4.1, Cholesterol 16.6, Sodium 518.3, Carbohydrate 32.9, Fiber 10, Sugar 3, Protein 13.3

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