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Layered Southwest Salad
Layered Southwest Salad
Yield: Makes 6 servings
Ingredients:
Creamy Ranch-Style Dressing (recipe follows)
1jicama (3/4 pound), peeled and cut into 8 wedges
1can (15 ounces) black beans, rinsed and drained
2/3cup salsa
1/2cup diced red onion
10ounces spinach, washed, stemmed and chopped
1package (10 ounces) frozen corn, cooked, drained and cooled
4large hard-cooked eggs, peeled and sliced
1-1/2cups (6 ounces) shredded Cheddar cheese
Fresh oregano for garnish
Preparation:
1.Prepare Creamy Ranch-Style Dressing. Cut jicama wedges crosswise into 1/8-inch-thick slices. Combine beans, salsa and onion in medium bowl. Layer half of spinach, jicama, bean mixture, corn, eggs and Creamy Ranch-Style Dressing in large salad bowl. Repeat first 5 layers beginning with spinach and ending with eggs; sprinkle with cheese. Drizzle with remaining dressing. Cover and refrigerate 1 to 2 hours before serving. Garnish, if desired.
Nutritional Information:
Serving Size:
Sodium
1142 mg
Protein
23 g
Fiber
10 g
Carbohydrate
31 g
Cholesterol
174 mg
Saturated Fat
7 g
Total Fat
14 g
Calories from Fat
37 %
Calories
311
Dietary Exchange:
Meat
2
Vegetable
2
Starch
1
Fat
2
Creamy Ranch-Style Dressing
Yield: Makes 1-1/4 cups dressing
Ingredients:
2/3cup cottage cheese
1/2cup buttermilk
1tablespoon white wine vinegar
1large clove garlic
1/2teaspoon salt
1/2teaspoon ground cumin
1/2teaspoon dried oregano leaves
1/2teaspoon black pepper
Preparation:
1.Combine all ingredients in blender; cover and process until smooth. Cover and refrigerate 1 hour.
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