Southwestern Layered Salad & Edible Flower
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
Nutrition Facts
Serving size
Calories 591Calories from Fat 121
% Daily Value*
Total Fat 14 g21.5%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 379 mg15.79%
Total Carbohydrates 96 g32%
Dietary Fiber 17 g68%
Sugars 9 g
Protein 24 g48%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
