Layered Southwestern Salad Recipes

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SOUTHWESTERN LAYERED SALAD

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



Southwestern Layered Salad image

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.

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

10-MINUTE LAYERED SOUTHWEST SALAD

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



10-Minute Layered Southwest Salad image

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

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

LAYERED SOUTHWESTERN SALAD

This Southern Living recipe was prepared by Sue McGee at our May, 2013, meeting.

Provided by Club Recipes

Categories     Other Salads

Time 15m

Number Of Ingredients 16



Layered Southwestern Salad image

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.

1/3 c fresh cilanto
1/2 c lime juice
1/2 c olive oil
1/2 c sour cream
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
16 oz packaged romaine lettuce, shredded
5 plum tomatoes, chopped
15 oz can black beans, rinsed and drained
1 small purple onion, chopped
8 oz package shredded mexican 4 cheese blend
15 oz whole kernel corn with red and green peppers, drained
6 oz can sliced ripe olives, drained
2 c crushed tortilla chips
garnish: fresh cilantro leaves

LAYERED SOUTHWESTERN SALAD

A great salad for potlucks, picnics or family gatherings.

Provided by Daily Inspiration S

Categories     Lettuce Salads

Time 20m

Number Of Ingredients 16



Layered Southwestern Salad image

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.

1/3 c chopped fresh cilantro
1/3 c fresh lime juice
1/2 c olive oil
1/2 c sour cream
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
1 pkg 16-oz. pkg. romaine lettuce, shredded
5 plum (roma) tomatoes, chopped
1 can(s) 15-oz. can black beans, rinsed and drained
1 small red onion, chopped
1 pkg 8-oz. pkg. shredded mexican 4-cheese blend
1 can(s) 15-oz. can whole kernel corn with red and green peppers, drained (mexi-corn)
1 can(s) 6-oz. can sliced ripe olives, drained
2 c crushed tortilla chips
garnish: fresh cilantro leaves

LAYERED SOUTHWESTERN SALAD

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



Layered Southwestern Salad image

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

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

LAYERED SOUTHWESTERN SALAD

Make and share this Layered Southwestern Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheese

Time 35m

Yield 10 serving(s)

Number Of Ingredients 15



Layered Southwestern Salad image

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.

Nutrition Facts : Calories 324.2, Fat 22.6, SaturatedFat 7.7, Cholesterol 29.1, Sodium 535.1, Carbohydrate 23.8, Fiber 5.8, Sugar 3.4, Protein 10.4

1/3 cup chopped fresh cilantro
1/2 cup lime juice
1/2 cup olive oil
1/2 cup sour cream
1 teaspoon sugar
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 (16 ounce) package romaine lettuce, shredded
5 plum tomatoes, chopped
1 (15 ounce) can black beans, rinsed and drained
1 small purple onion, chopped
1 (8 ounce) package shredded four-cheese Mexican blend cheese
1 (15 ounce) can whole mexicorn whole kernel corn, drained
1 (6 ounce) can sliced ripe olives, drained
2 cups crushed tortilla chips

SOUTHWEST LAYERED CHICKEN SALAD

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



Southwest Layered Chicken Salad image

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

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)

SOUTHWESTERN CHICKEN LAYERED SALAD

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



Southwestern Chicken Layered Salad image

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

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

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