Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/5879/

10 Layer Mexican Salad

Yield: 12 servings

Ingredients

1 head romaine lettuce - washed, slice leaves into 1/2-inch strips, divided
1 cup salsa
1 can (15 ounce) black beans, rinsed and drained
1 cup whole kernel corn - canned (drained) or frozen (thawed)
1 large cucumber, halved lengthwise, seeded and thinly sliced
1 can (2.25 ounce) sliced olives, drained
1 large lemon, grated (zest) and juiced
3/4 cup mayonnaise
3 Tablespoons plain nonfat yogurt
3 cloves garlic, minced
1 cup (4 ounces) shredded cheddar cheese
2 green onions, thinly sliced

Nutrition Facts

Yield: 12 servings

Approximate Nutrient Content per serving:

Calories: 117
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 3mg
Sodium: 349mg
Total Carbohydrates: 19g
Protein: 6g

Dietary Exchange: 1 starch, 1 Vegetable, 1 Fat

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Layer 1:
Place half of the romaine lettuce in large serving bowl.

Layer 2:
Salsa

Layer 3.
Beans

Layer 4:
Corn

Layer 5:
Cucumber

Layer 6:
Olives

Layer 7:
Remaining lettuce

Layer 8:
In small bowl stir together lemon zest (grated peel), 3 to 4 Tablespoons fresh lemon juice, mayonnaise, yogurt and garlic. Pour evenly over top of salad.

Layer 9:
Cheese

Layer 10:
Green onion

Cover and refrigerate for at least 2 hours or up to one day.

Please note that some ingredients and brands may not be available in every store.

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Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/5879/