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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!
Ingredients
  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)
Directions

MAKING
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.

SERVING
5. Serve the salad in the jars itself.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Southwestern
Preparation Time: 
90 Minutes
Servings: 
8

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