Southwestern Seven Layer Salad With Corn Muffin Croutons Recipes

TEX-MEX LAYERED SALAD

Steps:

• Process drained Rotel tomatoes, sour cream, cream cheese, cumin and garlic in blender until smooth. Transfer to covered dish and refrigerate.
• Preheat oven to 400°F. Spray 8 x 8-inch pan with non-stick spray. Set aside.
• Combine corn muffin mix, egg and milk according to package directions. Pour batter in prepared pan. Bake for 15 minutes or until golden brown. Remove from oven; allow to cool for 10 minutes.
• Preheat oven to 250°F.
• Cut cornbread into cubes; transfer to baking sheet. Bake in preheated 250°F oven for 1 hour. Allow to cool.
• Layer salad ingredients in glass bowl as follows: Romaine lettuce, black beans, Mexicorn and chopped green chiles.
• Place a single layer of sliced grape tomatoes around perimeter of bowl with the cut side facing out. Add remaining sliced grape tomatoes.
• Top with shredded cheese. (May be prepared in advance up to this point).
• Pour half of the dressing. Reserve remaining dressing for individual portions.
• Sprinkle top with green onion slices and cornbread croutons. Refrigerate for at least an hour to chill.
• Yield: 8 servings.

SOUTHWESTERN-STYLE CORN SALAD

Steps:

• Combine corn, green onions, bell pepper, and cilantro in a large bowl.
• Whisk olive oil, vinegar, Dijon mustard, honey, garlic, cumin, and thyme together in a small bowl until well combined. Add dressing to the corn mixture and toss to coat. Refrigerate for 2 hours before serving.

SOUTHWEST LAYERED SALAD

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.