TEX-MEX SALAD
Steps:
- Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.
TEX-MEX SALAD
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
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
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
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