Easy Layered Southwest Salad Recipe | Southwest Flavors

Layered Southwest Salad

YIELD Makes 6 servings

INGREDIENTS

Creamy Ranch-Style Dressing (recipe) 1 jicama (3/4 pound), peeled and cut into 8 wedges 1 can (15 ounces) black beans, rinsed and drained 2/3 cup salsa 1/2 cup diced red onion 10 ounces spinach, washed, stemmed and chopped 1 package (10 ounces) frozen corn, cooked, drained and cooled 4 large hard-cooked eggs, peeled and sliced 1‑1/2 cups (6 ounces) shredded Cheddar cheese Fresh oregano for garnish

PREPARATION:

1. Prepare Creamy Ranch-Style Dressing. Cut jicama wedges crosswise into 1/8-inch-thick slices. Combine beans, salsa and onion in medium bowl. Layer half of spinach, jicama, bean mixture, corn, eggs and Creamy Ranch-Style Dressing in large salad bowl. Repeat first 5 layers beginning with spinach and ending with eggs; sprinkle with cheese. Drizzle with remaining dressing. Cover and refrigerate 1 to 2 hours before serving. Garnish, if desired.

This recipe appears in: Southwestern NUTRITIONAL INFORMATION: Sodium 1142 mg Protein 23 g Fiber 10 g Carbohydrate 31 g Cholesterol 174 mg Saturated Fat 7 g Total Fat 14 g Calories from Fat 37 % Calories 311 DIETARY EXCHANGE: Meat 2 Vegetable 2 Starch 1 Fat 2