TLC Cooking "Layered Southwest Salad"

Layered Southwest Salad

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:

DIETARY EXCHANGE:

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