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Layered Southwest Salad (recipes)


Layered Southwest Salad

Yield: Makes 6 servings



Ingredients:



Creamy Ranch-Style Dressing (recipe follows)

1jicama (3/4 pound), peeled and cut into 8 wedges

1can (15 ounces) black beans, rinsed and drained

2/3cup salsa

1/2cup diced red onion

10ounces spinach, washed, stemmed and chopped

1package (10 ounces) frozen corn, cooked, drained and cooled

4large hard-cooked eggs, peeled and sliced

1-1/2cups (6 ounces) shredded Cheddar cheese

Fresh oregano for garnish









Preparation:





1.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.









Nutritional Information:







Serving Size:







Sodium

1142 mg







Protein

23 g







Fiber

10 g







Carbohydrate

31 g







Cholesterol

174 mg







Saturated Fat

7 g







Total Fat

14 g







Calories from Fat

37 %







Calories

311









Dietary Exchange:







Meat

2







Vegetable

2







Starch

1







Fat

2







Creamy Ranch-Style Dressing

Yield: Makes 1-1/4 cups dressing



Ingredients:



2/3cup cottage cheese

1/2cup buttermilk

1tablespoon white wine vinegar

1large clove garlic

1/2teaspoon salt

1/2teaspoon ground cumin

1/2teaspoon dried oregano leaves

1/2teaspoon black pepper









Preparation:





1.Combine all ingredients in blender; cover and process until smooth. Cover and refrigerate 1 hour.