Print
ShareThis
Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in:
Southwestern
