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Layered Southwest Salad

Layered Southwest Salad

Layered Southwest Salad


Makes 6 servings


Creamy Ranch-Style Dressing
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


  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.

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

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