Better Choice 10 Minute Southwest Layered Salad Recipes

10-MINUTE LAYERED SOUTHWEST SALAD

10-Minute Layered Southwest Salad image

Need a southwest salad quick? Throw this 10-Minute Layered Southwest Salad together fast for a hearty taco salad with corn, beans, fresh greens & more.

Provided by My Food and Family

Categories Salad Dressings

Time 10m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 7

Ingredients

6 cups torn romaine lettuce
1 can (15 oz.) black beans, rinsed
1 can (11 oz.) corn, drained
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup KRAFT Natural Three Cheese Crumbles
1/2 cup KRAFT Classic Ranch Dressing
1 cup broken tortilla chips

Steps:

Cover platter with lettuce.
Top with next 4 ingredients.
Drizzle with dressing; top with chips.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 900 mg, Carbohydrate 38 g, Fiber 9 g, Sugar 6 g, Protein 13 g

SOUTHWEST LAYERED SALAD

Southwest Layered Salad image

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

Provided by Anne Z.

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 14

Ingredients

1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 cup buttermilk
1 cup fat-free plain yogurt
½ (1.25 ounce) package taco seasoning mix, or more to taste
8 cups torn romaine lettuce
2 roasted red peppers, diced
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can white corn, drained
¼ cup finely chopped sweet onion
1 (4 ounce) can diced green chile peppers
1 cup diced Roma tomatoes
½ cup shredded sharp Cheddar cheese
1 large avocado - peeled, pitted, and sliced
¼ cup chopped fresh cilantro

Steps:

Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
Line a large serving bowl with the torn lettuce.
Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g

SOUTHWESTERN LAYERED SALAD

Southwestern Layered Salad image

An old potluck favorite, the layered salad is perfect when spiced up with Southwestern flavors. Lighten up classic mayonnaise-based dressing by swapping in olive oil mayonnaise and nonfat Greek yogurt. Lots of veggies, black beans and a bit of Cheddar cheese add staying power.

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 large eggs
4 slices center-cut bacon
1/4 cup plus 3/4 tablespoon nonfat Greek yogurt
1/4 cup olive oil mayonnaise
1 tablespoon fresh lime juice
Pinch cayenne pepper
1/4 head iceberg lettuce, chopped
1 red bell pepper, stemmed, ribs removed, seeded and sliced across in 1/4-inch rings
One 15.5-ounce can black beans, drained and rinsed
1 cup cooked corn kernels
2 ounces shredded Cheddar

Steps:

Place the eggs in a large pot and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain and then submerge the eggs in cold water. Peel, slice and set aside.
Lay the bacon on a paper-towel-lined microwave-safe plate. Cover with another paper towel. Microwave on high for 4 to 5 minutes. Crumble or cut the bacon into small pieces.
To make the dressing, whisk the yogurt, mayonnaise, lime juice and cayenne together.
Line the bottom of four serving bowls with the lettuce. Layer the red pepper rings, crumbled bacon, black beans, sliced egg and corn in each bowl. Drizzle the dressing over the salads and sprinkle the cheese on top. Refrigerate at least 30 minutes before serving.

BETTER CHOICE 10-MINUTE SOUTHWEST LAYERED SALAD

Better Choice 10-Minute Southwest Layered Salad image

Drizzled with light ranch dressing and topped with baked tortilla chips, this tasty layered salad is a treat for fans of Southwest-style eats.

Provided by My Food and Family

Categories Home

Time 10m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 7

Ingredients

6 cups torn romaine lettuce
1 can (15 oz.) black beans, rinsed
1 can (11 oz.) corn, drained
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
1/2 cup KRAFT Lite Ranch Dressing
1 cup broken baked tortilla chips

Steps:

Cover platter with lettuce.
Top with next 4 ingredients.
Drizzle with dressing; top with chips.

Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 13 g

SOUTHWEST LAYERED CHICKEN SALAD

Southwest Layered Chicken Salad image

Looking for an easy salad to serve a crowd? Try this colorful combo that includes corn with a creamy dressing that gets its zip from Old El Paso® taco seasoning.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 12

Number Of Ingredients 12

Ingredients

3/4 cup mayonnaise
3/4 cup sour cream
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1/3 cup chopped fresh cilantro
1 teaspoon grated lime peel
3 tablespoons lime juice
8 cups chopped romaine lettuce
1/2 medium jicama, peeled, cut into matchstick pieces (about 1 cup)
3 cups chopped cooked chicken
1 can (15.25 oz) corn, drained
2 large red bell peppers, chopped (about 2 1/2 cups)
2 ripe avocados, pitted, peeled and chopped (about 3 cups)

Steps:

In medium bowl, mix dressing ingredients until well blended.
In 4-quart glass serving bowl, layer lettuce, jicama, chicken, corn and bell peppers. Just before serving, top salad with avocados. Serve with dressing.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g

5-MINUTE SOUTHWEST LAYERED SALAD - K

5-Minute Southwest Layered Salad - K image

Make and share this 5-Minute Southwest Layered Salad - K recipe from Food.com.

Provided by Nana Lee

Categories Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 cups torn romaine lettuce
1 (15 ounce) can black beans, rinsed, drained
1 cup frozen corn, thawed
3/4 cup salsa
1/2 cup mexican style shredded monterey jack and cheddar cheese blend
1/4 cup ranch dressing
1 cup tortilla chips, broken

Steps:

ARRANGE lettuce in bottom of glass serving bowl or on serving plate.
LAYER beans, corn, salsa and cheese evenly over top.
DRIZZLE with dressing; sprinkle with chips.
You can change the cheese and beans to your favorites.

Nutrition Facts : Calories 289.2, Fat 13.1, SaturatedFat 4.1, Cholesterol 16.6, Sodium 518.3, Carbohydrate 32.9, Fiber 10, Sugar 3, Protein 13.3

BETTER CHOICE SIMPLE LAYERED FIESTA SALAD

Better Choice Simple Layered Fiesta Salad image

Layers of beans, corn, chicken, salsa and cheese are heaped on a bed of lettuce and sprinkled with tortilla chips in this festive Southwest-style salad.

Provided by My Food and Family

Categories Home

Time 10m

Yield 4 servings, 2 cups each

Number Of Ingredients 8

Ingredients

6 cups loosely packed torn romaine lettuce
1 can (15 oz.) black beans, rinsed
1 cup frozen corn, thawed, drained
1-1/2 cups chopped cooked chicken
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
1/2 cup KRAFT Lite Ranch Dressing
1 cup broken baked tortilla chips

Steps:

Place lettuce in clear serving bowl or on platter.
Cover with layers of beans, corn, chicken, salsa and cheese.
Drizzle with dressing; sprinkle with chips.

Nutrition Facts : Calories 430, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 32 g

SOUTHWESTERN CHICKEN LAYERED SALAD

Southwestern Chicken Layered Salad image

Dinner just got easier! Layer a deliciously fun meal in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Old El Paso™ salsa, if desired

Steps:

Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.

Nutrition Facts : Calories 440, Carbohydrate 29 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g

SOUTHWESTERN LAYERED SALAD

Southwestern Layered Salad image

"I made this eye-catching salad for my parents' 50th anniversary party and everyone enjoyed it," says Mary VanLangendon of Green Bay, Wisconsin. The cilantro dressing adds pizzazz to layers of egg, avocado and veggies.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

8 cups shredded romaine
8 hard-boiled large eggs, sliced
3-1/2 cups cherry tomatoes, quartered
2 cans (11 ounces each) whole kernel corn, drained
1 can (16 ounces) black beans, rinsed and drained
1/2 cup thinly sliced green onions
1 tablespoon lime juice
2 medium ripe avocados, peeled and diced
CILANTRO DRESSING:
1-1/2 cups mayonnaise
2/3 cup salsa
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-1/4 cups minced fresh cilantro
Sliced ripe olives, cherry tomatoes and shredded cheddar cheese, optional

Steps:

Place the romaine in a large salad bowl. Arrange some egg slices around edge of bowl; place remaining eggs over romaine. Top with tomatoes. In a large bowl, combine the corn, beans and onions; spoon over tomatoes. In another large bowl, drizzle lime juice over avocados; gently toss to coat. Sprinkle avocados over tomatoes; spreading to sides of bowl. , In a small bowl, whisk the mayonnaise, lime juice, cumin and chili powder. Stir in cilantro. Pour dressing over salad. Garnish with olives, cherry tomatoes and cheese if desired.

Nutrition Facts :

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