Layered Summer Fruit Salad With Creamy Lime Dressing Food

SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING

Steps:

• Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
• Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

FRUIT SALAD WITH CREAMY HONEY LIME DRESSING

Steps:

• WHISK together dressing ingredients in small bowl; set aside.
• COMBINE fruit in large bowl. Pour dressing, to taste, over fruit. Toss gently to coat. Chill until ready to serve.

LAYERED TEX MEX SALAD WITH CREAMY LIME DRESSING

Steps:

• Preheat oven to 400 degrees F.
• Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk.
• Evenly spread into prepared pan and bake on the middle rack for 20 minutes.
• Remove from oven and cool in pan for 10 minutes.
• Remove from pan to cool completely.
• Mix together the beans with the sazon and season with salt and pepper.
• Toss the salsa with the tomatoes.
• When ready to serve, cut the cornbread into 1/2-inch croutons.
• Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons.
• Serve the remaining dressing on the side.
• For the dressing, use a blender and blend all the ingredients except the olive oil until smooth.
• While machine is running, slowly drizzle in the oil until incorporated.
• Season, to taste, with salt and pepper.

LAYERED SUMMER FRUITS WITH CREAMY LIME DRESSING

Steps:

• In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
• In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
• Serve immediately, or cover and refrigerate up to 2 hours before serving.

EASY LAYERED FRUIT SALAD

Steps:

• In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans.

FRUIT AND CREAM LAYERED SALAD

Steps:

• In small bowl, combine cream cheese, yogurt, sugar, and lemon juice. Beat at medium speed until smooth. Add whipped topping and almond extract, continue beating until smooth and thick. Refrigerate.
• In large glass bowl, layer blueberries, peaches and strawberries. Spoon on half of topping mixture. Layer on grapes and mandarin oranges. Spoon on remaining half of topping over fruit to within one inch of edge. Sprinkle with almonds. Garnish with whole strawberries. The salad can be made a day ahead and any fruit combination can be used.

CREAMY LIME DRESSING

Steps:

• Put all ingredients except olive oil in blender and process.
• Add olive oil in a stream while still processing, until mixture thickens.
• Refrigerate.