Layered Tex Mex Salad With Creamy Lime Dressing Recipes

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LAYERED TEX MEX SALAD WITH CREAMY LIME DRESSING

Wow! Gone Fishin had a 50th Birthday celebration and this was one of the featured dishes. **Use a trifle dish for displaying this beautiful salad. And, to be perfectly honest, we used the already made cornbread, found at Central Market, but should your local grocer not have that available, included are the instructions for an almost-as-easy cornbread. Fantastic with beef and chicken fajitas, Ninfa's hot sauce, tortillas, Recipe #368308, grilled vegetables, and margaritas! Bueno Fiesta! *Recipe by Sunny Anderson

Provided by Penny Stettinius

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21



Layered Tex Mex Salad With Creamy Lime Dressing image

Steps:

  • Preheat oven to 400 degrees F.
  • Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk.
  • Evenly spread into prepared pan and bake on the middle rack for 20 minutes.
  • Remove from oven and cool in pan for 10 minutes.
  • Remove from pan to cool completely.
  • Mix together the beans with the sazon and season with salt and pepper.
  • Toss the salsa with the tomatoes.
  • When ready to serve, cut the cornbread into 1/2-inch croutons.
  • Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons.
  • Serve the remaining dressing on the side.
  • For the dressing, use a blender and blend all the ingredients except the olive oil until smooth.
  • While machine is running, slowly drizzle in the oil until incorporated.
  • Season, to taste, with salt and pepper.

Nutrition Facts : Calories 546.6, Fat 35.2, SaturatedFat 13.7, Cholesterol 75.9, Sodium 804.3, Carbohydrate 40.6, Fiber 8, Sugar 11.4, Protein 19.5

butter, for preparing 8 by 8-inch glass pan
1 (8 1/2 ounce) box cornbread mix (recommended ( Jiffy)
1 large egg
1/3 cup milk
1 (15 1/2 ounce) can black beans, drained and rinsed
1 Sazon Goya seasoning, packet
salt & freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
1 1/2 cups monterey jack cheese, grated
1 1/2 cups cheddar cheese, grated
2 tablespoons cilantro leaves, freshly chopped
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 garlic clove, smashed
1 tablespoon honey
1/2 cup extra virgin olive oil
salt & freshly ground black pepper

TEX-MEX SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0



Tex-Mex Salad image

Steps:

  • Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
  • SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

Categories     Salad     Bean     Citrus     Leafy Green     Tomato     Vegetable     No-Cook     Low Fat     Quick & Easy     Salad Dressing     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 17



Mexican Chopped Salad with Honey-Lime Dressing image

Steps:

  • Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

SPICY TEX-MEX SALAD DRESSING

Make and share this Spicy Tex-Mex Salad Dressing recipe from Food.com.

Provided by KateL

Categories     Salad Dressings

Time 3m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 3



Spicy Tex-Mex Salad Dressing image

Steps:

  • Mix ingredients, and chill until serving.

Nutrition Facts : Calories 145.2, Fat 15.4, SaturatedFat 2.4, Cholesterol 9.9, Sodium 328.2, Carbohydrate 2, Fiber 0.2, Sugar 0.7, Protein 0.3

1/2 cup ranch salad dressing
1 teaspoon lime rind, grated
1/4 teaspoon chipotle chili seasoning

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