Best Layered Southwestern Salad Recipes

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.

SOUTHWESTERN CHICKEN LAYERED SALAD

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.

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.

LAYERED SOUTHWESTERN PASTA SALAD

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.).

LAYERED SOUTHWESTERN CHICKEN SALAD

Steps:

• For dressing, in a blender, combine the first six ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl; cover and refrigerate until serving. , In a 4-qt. glass salad bowl, layer the remaining ingredients in the order listed. Serve with dressing.

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.

LOW FAT SOUTHWESTERN LAYERED SALAD

Steps:

• Combine Ranch dressing and salsa; set aside.
• In large bowl, layer the Romaine. Mix carrots, black beans, corn, red onion, tomato and cheese.
• Top with crushed tortilla chips before serving.

SOUTHWESTERN CHICKEN LAYERED SALAD

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.

LAYERED SOUTHWESTERN SALAD

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.

SOUTHWESTERN LAYERED SALAD

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.

LAYERED SOUTHWESTERN SALAD

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.