Layered Southwest Salad
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Layered Southwest Salad
YIELD Makes 6 servings
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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:
- 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 |
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