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Southwestern Layered Salad & Edible Flower

GooseberryPatch's picture
Vickie & Jo Ann share two fun and creative ways to serve salads for picnics, parties and family get-togethers!
  Sour cream 8 Ounce
  Cream cheese 3 Ounce, softened
  Canned tomatoes 1 Can (10 oz), drained (with green chilies)
  Ground cumin 1 Teaspoon
  Romaine lettuce 4 Cup (64 tbs), shredded
  Ripe firm tomatoes 3 Large, chopped
  Black bean 15 Ounce, drained and rinsed
  Corn 15 Ounce, drained
  Red onion 1 Large, chopped
  Pinto bean 15 Ounce, drained and rinsed
  Red bell pepper 2 Large, chopped
  Sharp cheddar cheese 2 Tablespoon, shredded (for garnish)
  Green onion 2 Tablespoon, chopped (for garnish)

1. Combine sour cream, cream cheese, tomatoes with chiles and cumin in a blender; process until smooth. Chill.
2. Layer vegetables in order given among eight, one-pint Mason jars.
3. Spoon sour cream mixture over top; sprinkle with cheese and green onion.
4. Cover and chill for one hour.

5. Serve the salad in the jars itself.

Recipe Summary

Difficulty Level: 
Preparation Time: 
90 Minutes

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Average: 4.3 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 591 Calories from Fat 121

% Daily Value*

Total Fat 14 g21.6%

Saturated Fat 6.5 g32.5%

Trans Fat 0 g

Cholesterol 30.4 mg10.1%

Sodium 379.8 mg15.8%

Total Carbohydrates 96 g32%

Dietary Fiber 17.8 g71.2%

Sugars 9.3 g

Protein 24 g48.7%

Vitamin A 91.7% Vitamin C 110.3%

Calcium 21.5% Iron 33.2%

*Based on a 2000 Calorie diet

Southwestern Layered Salad & Edible Flower Recipe Video