Southwestern Layered Salad Recipes

Steps:

• Cook bacon in skillet then crumble on paper towel.
• Heat oven to 425 degrees F.
• Spread Farmland Cubed Ham, red peppers and corn on parchment-lined baking tray.
• Bake for 10 minutes, tossing half way through.
• Layer roasted corn in the bottom of the mason jar.
• Top corn layer with halved cherry tomatoes.
• Layer cubed ham over tomatoes. Add roasted red peppers, shredded cheese, and mixed greens.
• Top with chopped Farmland Thick Cut Bacon and crispy tortilla strips.
• Pair with your favorite dressing or salsa.

Steps:

• Cover platter with lettuce.
• Top with next 4 ingredients.
• Drizzle with dressing; top with chips.

Steps:

• Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
• Line a large serving bowl with the torn lettuce.
• Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

Steps:

• For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
• For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
• Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
• Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.

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.

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.

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.

Steps:

• Make the salad: Chop 2 of the tomatoes.
• Add onion, jalapeno pepper, salt and pepper. Taste and adjust seasoning, if necessary. Add in the black beans.
• Layer the salad in a large bowl: lettuce, green pepper, half the black bean mixture, corn.
• Slice remaining tomato and arrange the slices on top of the salad.
• Spoon the remaining black bean mixture over the tomatoes.
• Make dressing: In small bowl, combine chicken stock, lemon juice, olive oil, and garlic. Add salt and pepper to taste.
• Pour half of the dressing over the salad. Serve the rest of the dressing on the side.

Steps:

• Place greens in bottom of large salad bowl. Sprinkle with jalapeño peppers and ground red pepper.
• Cover with layers of tomatoes, pickles, eggs, ham and onions.
• Spread dressing evenly over top of salad. Refrigerate at least 1 hour before serving.

Steps:

• Heat oven to 400ºF.
• Corn Muffins:
• Prepare muffin batter as directed on package; stir in chiles, cumin and oregano. Spoon into 12 paper-lined muffin cups, filling each cup half full. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove muffins from paper liners; crumble into large pieces.
• Salad Dressing:
• Mix sour cream and dressing.
• Salad:
• Spread half the crumbled Corn Muffins onto large platter. Cover with layers of all remaining Salad ingredients except bacon; top with remaining crumbled muffins, bacon and Salad Dressing. Serve immediately.