Best 9 Southwestern Layered Salad Recipes
Indulge in the vibrant flavors of the Southwest with our tantalizing Southwestern Layered Salad, a culinary masterpiece that bursts with freshness and zest. This delightful salad features an array of crisp romaine lettuce, juicy black beans, sweet corn, tangy tomatoes, creamy avocado, zesty red onion, and a sprinkling of flavorful tortilla strips. Drizzled with a zesty Southwest dressing made from a harmonious blend of mayonnaise, sour cream, chili powder, cumin, garlic, and lime juice, each bite offers a symphony of textures and tastes. Alongside the main recipe, discover variations that cater to different dietary preferences, including a vegetarian option that swaps out the black beans for roasted vegetables, a vegan version that replaces the mayonnaise and sour cream with plant-based alternatives, and a gluten-free variation that uses corn tortilla strips. Get ready to embark on a culinary journey to the Southwest with our Southwestern Layered Salad and its diverse recipe options.
Check out the recipes below so you can choose the best recipe for yourself!
SOUTHWESTERN CORNBREAD LAYERED SALAD
This is a very pretty and colorful salad and it's great to take for a pot-luck gathering. Layered in a trifle bowls, all the colors are nicely presented!
Provided by Leopard Apron
Categories Vegetable
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
- Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.
SOUTHWESTERN CHICKEN LAYERED SALAD
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
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
"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
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 :
LAYERED SOUTHWESTERN PASTA SALAD
This always goes over very well when I've taken this to pot-lucks. I use low-fat mayonnaise and sour cream, so it makes a healthy, and flavorful dish. In a clear straight-sided bowl, this makes a nice colorful presentation.
Provided by Beth A.
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pasta according to package directions; drain and rinse under cold water. Drain again.
- Toss with oil and sprinkle with cumin; salt to taste.
- Layer pasta, beans, corn, bell pepper, green onion and olives in a 2 1/2 to 3 quart straight sided bowl.
- In a small bowl combine mayo, sour cream and salsa; mix well. Spread evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.
- (Best if refrigerated several hours, or overnight before serving.).
Nutrition Facts : Calories 475.2, Fat 18.1, SaturatedFat 4.6, Cholesterol 16.1, Sodium 621.5, Carbohydrate 67.3, Fiber 9.9, Sugar 5.7, Protein 14.4
LAYERED SOUTHWESTERN CHICKEN SALAD
This beautiful salad is pretty enough to be a centerpiece, and it comes together in a snap. But don't tell your guests, they'll think you spent hours on it! -Marci Dietrich of Fairfax Station, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- For dressing, in a blender, combine the first six ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl; cover and refrigerate until serving. , In a 4-qt. glass salad bowl, layer the remaining ingredients in the order listed. Serve with dressing.
Nutrition Facts : Calories 511 calories, Fat 32g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 1127mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 6g fiber), Protein 22g protein.
SOUTHWESTERN CHICKEN LAYERED SALAD
Dinner just got easier! Layer a deliciously fun meal in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 8
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
LOW FAT SOUTHWESTERN LAYERED SALAD
Make and share this Low Fat Southwestern Layered Salad recipe from Food.com.
Provided by morgainegeiser
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine Ranch dressing and salsa; set aside.
- In large bowl, layer the Romaine. Mix carrots, black beans, corn, red onion, tomato and cheese.
- Top with crushed tortilla chips before serving.
LAYERED SOUTHWESTERN SALAD
This Southern Living recipe was prepared by Sue McGee at our May, 2013, meeting.
Provided by Club Recipes
Categories Other Salads
Time 15m
Number Of Ingredients 16
Steps:
- 1. Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette over salad just before serving, and gently toss. Garnish, if desired, and serve immediately.
SOUTHWESTERN LAYERED SALAD
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
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.
Nutrition Facts : Calories 352 calorie, Fat 16.6 grams, SaturatedFat 5.6 grams, Cholesterol 163 milligrams, Sodium 816 milligrams, Carbohydrate 34.4 grams, Fiber 7 grams, Protein 21.8 grams, Sugar 5.6 grams
Tips:
- For the most flavorful salad, use fresh, ripe ingredients. Try to find tomatoes, corn, and bell peppers that are in season.
- If you don't have time to roast your own corn, you can use canned or frozen corn instead. Just be sure to drain and rinse it well before using.
- To make the salad ahead of time, layer all of the ingredients in a serving dish and cover it tightly with plastic wrap. Refrigerate for up to 4 hours before serving. When you're ready to serve, top with the cilantro and avocado.
- This salad is also a great way to use up leftover grilled chicken or steak. Just add it to the salad when you're layering the ingredients.
- For a vegetarian version of this salad, omit the chicken or steak and add an extra can of black beans.
Conclusion:
This southwestern layered salad is a delicious and easy-to-make dish that's perfect for any occasion. It's packed with fresh, flavorful ingredients and is sure to be a hit with everyone who tries it.
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