Crispy Southwest Salad Food

CRISPY SOUTHWEST SALAD

Crispy Southwest Salad image

This layered salad in a jar is a hearty meal with cubed ham, crumbled bacon, salad greens, corn, roasted peppers, shredded cheese, tomatoes and tortilla strips.

Provided by Farmland

Categories Salad Beef and Pork Salad Recipes Ham Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

1 quart-size canning jar
6 slices Farmland® Thick Cut Bacon
1 package Farmland® Cubed Ham
½ cup red peppers, roasted, sliced
½ cup corn
8 cherry tomatoes, halved
1 ounce Monterey Jack cheese, shredded
2 cups mixed salad greens
¼ cup crispy tortilla strips
¼ cup salsa

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.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 25 g, Cholesterol 42.6 mg, Fat 24.9 g, Fiber 4.1 g, Protein 34.4 g, SaturatedFat 10.4 g, Sodium 2069.4 mg, Sugar 3.8 g

SOUTHWESTERN CRISPY FISH TACO SALAD

Southwestern Crispy Fish Taco Salad image

Provided by Tregaye Fraser

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

Ingredients

3/4 cup olive oil
6 tablespoons lime juice
1 tablespoon fresh cilantro
1 tablespoon vegan or regular mayonnaise
1 teaspoon ground cumin
1/2 teaspoon honey
1 canned chipotle pepper in adobo
Kosher salt
One 19-ounce bag frozen fish sticks, such as Gorton's
One 15-ounce can black beans, rinsed and drained
1 cup diced jicama
1 cup corn kernels
1 cup cherry tomatoes, halved
1 small red onion, finely diced
1 head romaine lettuce, chopped
One 5-ounce container mixed spring greens
1 English cucumber, sliced
Shredded Mexican blend cheese, for topping
Sour cream, for topping
Sliced avocado, for topping
Tortilla strips or crumbled tortilla chips, for topping

Steps:

For the dressing: In a blender, add the olive oil, lime juice, cilantro, mayo, cumin, honey, chipotle pepper and 1 teaspoon salt and blend until smooth.
For the salad: Cook the fish sticks according to the package directions.
Meanwhile, in a large bowl, combine the black beans, jicama, corn, cherry tomatoes and red onion with half the dressing. Add the romaine, mixed greens and cucumber to the bowl and toss to coat.
Divide the salad among 4 bowls. Top with the fish sticks, cheese, sour cream, avocado and tortilla chips. Serve with the remaining dressing on the side.

SOUTHWEST SALAD

Southwest Salad image

Something I just threw together one night but ended up being the best salad I've ever made--corn, cheese, tomatoes and tortilla chips complimented by ranch dressing with a kick.

Provided by GreenEyedLS

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

bagged lettuce, preferably hearts of romaine
2 roma tomatoes, chopped
2/3 cup sharp cheddar cheese, GRATED
2/3 cup corn
2/3 cup tortilla chips, crushed
1 cup ranch dressing, from bottle
1/4 cup salsa
1/4 teaspoon chili powder
1/4 teaspoon cumin

Steps:

Mix all salad ingredients together in large serving bowl.
Mix all dressing ingredients together in a cup or small bowl.
Toss with dressing or serve on the side.
If preparing ahead of time, wait to add chips so they stay crisp.

CHILI LIME SOUTHWESTERN CHICKEN SALAD

Chili Lime Southwestern Chicken Salad image

A Chili Lime Southwestern Chicken Salad with a low fat and CREAMY Cilantro Chili Lime Dressing that doubles as a marinade! Weight Watchers Smart Points: 10 per serve

Provided by Karina - Cafe Delites

Number Of Ingredients 16

Ingredients

Marinade/Dressing:
4 skinless (, boneless chicken thigh fillets)
2 tablespoons olive oil
1/3 cup freshly squeezed lime juice
4 tablespoons fresh chopped cilantro ((or flat-leaf parsley))
2 cloves garlic (, crushed)
1 teaspoon brown sugar
1/2-3/4 teaspoon red chilli flakes ((adjust to your preference of spice))
1/2 teaspoon ground Cumin
1 teaspoon salt
1/4 cup plain greek yogurt ((or sour cream) -- FOR DRESSING ONLY)
4 cups romaine ((cos) lettuce leaves, washed and dried)
1 cup grape / cherry tomatoes (, halved)
1 ripe avocado (, sliced)
1 cup black beans (, washed and rinsed)
1 cup corn (, washed and rinsed)

Steps:

Whisk marinade ingredients together to combine, or pulse in a magic bullet using a small cup OR a small food processor until blended (all except for the greek yogurt). Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as the dressing.
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
Prepare dressing with remaining marinade/dressing with the 1/4 cup greek yogurt; mix well to combine OR pulse in a small food processor or magic bullet small cup.
Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.

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