Layered Southwestern Salad Recipes

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.

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

10-MINUTE LAYERED SOUTHWEST SALAD

10-Minute Layered Southwest Salad image

Need a southwest salad quick? Throw this 10-Minute Layered Southwest Salad together fast for a hearty taco salad with corn, beans, fresh greens & more.

Provided by My Food and Family

Categories Salad Dressings

Time 10m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 7

Ingredients

6 cups torn romaine lettuce
1 can (15 oz.) black beans, rinsed
1 can (11 oz.) corn, drained
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup KRAFT Natural Three Cheese Crumbles
1/2 cup KRAFT Classic Ranch Dressing
1 cup broken tortilla chips

Steps:

Cover platter with lettuce.
Top with next 4 ingredients.
Drizzle with dressing; top with chips.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 900 mg, Carbohydrate 38 g, Fiber 9 g, Sugar 6 g, Protein 13 g

SOUTHWEST LAYERED CHICKEN SALAD

Southwest Layered Chicken Salad image

Looking for an easy salad to serve a crowd? Try this colorful combo that includes corn with a creamy dressing that gets its zip from Old El Paso® taco seasoning.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 12

Number Of Ingredients 12

Ingredients

3/4 cup mayonnaise
3/4 cup sour cream
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1/3 cup chopped fresh cilantro
1 teaspoon grated lime peel
3 tablespoons lime juice
8 cups chopped romaine lettuce
1/2 medium jicama, peeled, cut into matchstick pieces (about 1 cup)
3 cups chopped cooked chicken
1 can (15.25 oz) corn, drained
2 large red bell peppers, chopped (about 2 1/2 cups)
2 ripe avocados, pitted, peeled and chopped (about 3 cups)

Steps:

In medium bowl, mix dressing ingredients until well blended.
In 4-quart glass serving bowl, layer lettuce, jicama, chicken, corn and bell peppers. Just before serving, top salad with avocados. Serve with dressing.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g

SOUTHWESTERN LAYERED SALAD

Southwestern Layered Salad image

"I made this eye-catching salad for my parents' 50th anniversary party and everyone enjoyed it," says Mary VanLangendon of Green Bay, Wisconsin. The cilantro dressing adds pizzazz to layers of egg, avocado and veggies.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

8 cups shredded romaine
8 hard-boiled large eggs, sliced
3-1/2 cups cherry tomatoes, quartered
2 cans (11 ounces each) whole kernel corn, drained
1 can (16 ounces) black beans, rinsed and drained
1/2 cup thinly sliced green onions
1 tablespoon lime juice
2 medium ripe avocados, peeled and diced
CILANTRO DRESSING:
1-1/2 cups mayonnaise
2/3 cup salsa
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-1/4 cups minced fresh cilantro
Sliced ripe olives, cherry tomatoes and shredded cheddar cheese, optional

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.

Nutrition Facts :

SOUTHWEST LAYERED CORNBREAD SALAD

Southwest Layered Cornbread Salad image

With no last-minute assembly needed, this layered salad is ready for a spot on the party buffet. -Rod & Sue Brusius, Omro, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 7

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
3 medium tomatoes, chopped
1 medium onion, chopped
1-1/2 cups ranch salad dressing
2 cups shredded cheddar cheese

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.

Nutrition Facts : Calories 372 calories, Fat 22g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 826mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.

LAYERED SOUTHWESTERN SALAD

Layered Southwestern Salad image

This wonderful recipe is from the American Heart Association. It's great as a side dish but I think it would also work as a vegetarian meal..........lots of beans, corn , mushrooms and cheese mixed with lettuce. I love these layered, make ahead salads!

Provided by linguinelisa

Categories Black Beans

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 cups chopped lettuce
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
8 ounces sliced fresh mushrooms
1 (12 ounce) can no-salt corn, drained
1/4 cup chopped red onion
1 cup nonfat sour cream
1/4 cup chopped fresh parsley or 1/4 cup cilantro
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup shredded low-fat cheddar cheese

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.

Nutrition Facts : Calories 201.1, Fat 2.7, SaturatedFat 1.1, Cholesterol 5.8, Sodium 346.9, Carbohydrate 32.8, Fiber 7.8, Sugar 6.2, Protein 13.8

SOUTHWESTERN CHICKEN LAYERED SALAD

Southwestern Chicken Layered Salad image

Dinner just got easier! Layer a deliciously fun meal in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Old El Paso™ salsa, if desired

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.

Nutrition Facts : Calories 440, Carbohydrate 29 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g

SOUTHWESTERN CORNBREAD LAYERED SALAD

Southwestern Cornbread Layered Salad image

This is a very pretty and colorful salad and it's great to take for a pot-luck gathering. Layered in a trifle bowls, all the colors are nicely presented!

Provided by Leopard Apron

Categories Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) package cornbread, prepared
2 (15 ounce) cans whole kernel corn, drained
2 (15 ounce) cans red kidney beans, rinsed and drained
4 roma tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
4 green onions, sliced
8 ounces cheddar cheese, shredded
6 slices bacon, cooked and crumbled

Steps:

Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.

SOUTHWEST LAYERED SALAD RECIPE

Southwest Layered Salad Recipe image

Follow our Southwest Layered Salad Recipe to create a salad that looks as good as it tastes! Our Southwest Layered Salad Recipe features black beans, baby spinach leaves, chopped tomatoes and tender chunks of chicken breast.

Provided by My Food and Family

Categories Home

Time 20m

Yield Makes 4 servings.

Number Of Ingredients 8

Ingredients

6 cups baby spinach leaves
1 can (15 oz.) black beans, drained, rinsed
1 pkg. (10 oz.) frozen corn, cooked, drained
1/2 cup chopped tomatoes
1 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup KRAFT Fat Free Ranch Dressing
1 cup broken tortilla chips

Steps:

Place lettuce on serving platter or in bottom of glass serving bowl.
Cover with layers of beans, corn, tomatoes, chicken and cheese.
Drizzle with dressing; sprinkle with chips.

Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 30 g

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