Southwestern Layered Salad

Mexican Corn Bread Salad Ahh, layered salad. I heard about them for years, and never thought I would like them, until I made one, and then I loved ’em.

So this was sure to be a hit, and it was, and we ate every last drop.

One of the shocking things about a layered salad, is that if constructed correctly, it keeps pretty well for a few days in the fridge and maintains it’s crispness and doesn’t get soggy either.

So do think about trying it.

INGREDIENTS:

  • 6-8 cups of lettuce of your choice, but I think iceberg just does the best here. But you can use romaine and even a bit of leaf lettuce.
  • 2 cups of shredded cabbage
  • 1 can of rinsed and drained beans of your choice. Pintos, red beans, garbanzo, black, etc.
  • 1 can of corn, drained (frozen can be used as well)
  • 2 green chiles, roasted, seeded and chopped
  • 2/3 cup of black olives, chopped
  • 1 cup of chopped tomatoes (drain well)
  • 2/3 cup or so of scallions sliced, green parts included
  • 2 avocados diced
  • 2 cups shredded cheese of your choice–cheddar, Monterey Jack, etc.
  • 4 oz. of cream cheese, softened
  • 1/2 c sour cream
  • 1/3 c mayonnaise
  • 1 small can green chiles
  • salt and pepper

INSTRUCTIONS:

  1. Layer your veggies up to the cheese in any order you like, but start with the lettuce. Make sure you lay your tomatoes on a couple of pieces of paper towelling. Do this with the black olives too, to get them as dry as possible. Once they are as dry as possible, then layer them in. It’s best to end with the avocado so the dressing can seal it off from air which keeps it nice and green.
  2. Mix together the cream cheese, sour cream and mayo. Add the can of chiles, and mix. Add salt as needed and some pepper to taste.
  3. Spread the dressing over the top of the veggies making sure to get to the edges so you “seal” in the veggies well.
  4. Sprinkle with the cheese so that it covers the top.
  5. Cover with plastic wrap until ready to serve.

SERVES: 8

NOTES: It’s best to use a straight sided bowl if possible. To serve you want to cut straight down, so each serving contains the full array of the contents. The salad is sturdy enough to usually hold its place so that the last serving has some of all of the ingredients, most especially the dressing. Serve with some tortilla chips on the side.

SOURCE: Sherry Peyton

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2 thoughts on “Southwestern Layered Salad

    • I always thought layered salads would be soggy messes and I don’t like soggy salad. But they actually are very crisp and the dressing doesn’t bleed much. !END

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