Southwestern Seven Layer Salad With Corn Muffin Croutons Recipes

SOUTHWESTERN SEVEN LAYER SALAD WITH CORN MUFFIN CROUTONS

Steps:

• Preheat oven to 400. Put muffin chunks on baking pan. Toast in oven til golden brown, turning once to prevent burning, about 5 to 10 minutes. Let cool. Do not prepare more than 2 hours ahead. In small bowl, whisk together mayonnaise, vinegar, and seasoning. Refrigerate until ready to use. Toss lettuce with dressing in large bowl. Put dressed lettuce on large serving platter or in individual plates. Top lettuce with each of the remaining ingredients, in order. Top with corn muffin croutons. Serve at once. Makes 6 to 8 servings.

SOUTHERN 7 LAYER SALAD

Steps:

• Fill a large bowl with the shredded Ice Berg Lettuce (Do not substitute anything else, otherwise it will get mushy).
• Layer the carrots on top of the lettuce.
• Then layer in the defrosted peas.
• Over the peas layer in the onions.
• Then completely seal the whole salad with a thick whole egg mayonnaise. Mound the mayonnaise in the middle of the salad and spread to the outside of the bowl, like icing a cake. It is important to remember to completely seal the bowl with mayonnaise in order for the flavors to blend properly.
• On top of the mayonnaise spread the shredded cheese around the outside of the bowl (in a ring).
• Then spread the bacon bits around in the middle. Don't use real bacon because you need the strong flavor and crunch of the soy-based Bacon Bits.
• Tightly seal with plastic wrap let it sit in the fridge overnight or up to 24 hours before serving.
• Leftover salad is great the next day.

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.

SOUTHWEST LAYERED SALAD

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.

SOUTHWESTERN CORN SALAD

Steps:

• In a large bowl, combine the corn, onions, jalapenos and cilantro. Combine the mayonnaise, salt and pepper; gently stir into corn mixture. Cover and refrigerate for 4 hours.

SOUTHWESTERN-STYLE CORN SALAD

Steps:

• Combine corn, green onions, bell pepper, and cilantro in a large bowl.
• Whisk olive oil, vinegar, Dijon mustard, honey, garlic, cumin, and thyme together in a small bowl until well combined. Add dressing to the corn mixture and toss to coat. Refrigerate for 2 hours 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 CORNBREAD LAYERED SALAD WITH BACON

Steps:

• Heat oven to 400ºF.
• Corn Muffins:
• Prepare muffin batter as directed on package; stir in chiles, cumin and oregano. Spoon into 12 paper-lined muffin cups, filling each cup half full. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove muffins from paper liners; crumble into large pieces.
• Salad Dressing:
• Mix sour cream and dressing.
• Salad:
• Spread half the crumbled Corn Muffins onto large platter. Cover with layers of all remaining Salad ingredients except bacon; top with remaining crumbled muffins, bacon and Salad Dressing. Serve immediately.

SOUTHWEST CHICKEN AND CORN BREAD SALAD

Steps:

• Mix ranch dressing and salsa together in a small bowl.
• Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.

SOUTHWESTERN CORNBREAD LAYERED SALAD

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.