Southwestern Layered Salad & Edible Flower Recipe Video

Vickie & Jo Ann share two fun and creative ways to serve salads for picnics, parties and family get-togethers!

Summary

Preparation Time1 Hr 30 MinDifficulty LevelMedium
Servings8Cuisine
CourseTaste
MethodDish
SpecialityVegetarian
Main IngredientInterest Group,

Ingredients

 Sour cream8 Ounce
 Cream cheese3 Ounce, softened
 Canned tomatoes1 Can (10 oz), drained (with green chilies)
 Ground cumin1 Teaspoon
 Romaine lettuce4 Cup (64 tbs), shredded
 Ripe firm tomatoes3 Large, chopped
 Black bean15 Ounce, drained and rinsed
 Corn15 Ounce, drained
 Red onion1 Large, chopped
 Pinto bean15 Ounce, drained and rinsed
 Red bell pepper2 Large, chopped
 Sharp cheddar cheese2 Tablespoon, shredded (for garnish)
 Green onion2 Tablespoon, chopped (for garnish)

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 mg

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

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.
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