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Southwestern Layered Salad Recipe

"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.

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Southwestern Layered Salad Recipe

Prep/Total TIme: 25 min.

Yield: 16 Servings

25 25

Ingredients

8 cups shredded romaine
8 hard-cooked 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 California 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

Directions

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. Yield: 16 servings.

Nutritional Facts 1 serving (1 each) equals 280 calories, 23 g fat (4 g saturated fat), 114 mg cholesterol, 307 mg sodium, 11 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Southwestern Layered Salad in Taste of Home June/July 2002, p41

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.

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Reviewed on Jun. 24, 2010 by katlaydee3

I made this about 1 hour before eating and refrigerated it. I found it to be pretty soggy and would recommend anyone that try this recipe to serve immediately.