Wednesday, September 7, 2011

Fantastic Southwest Salad

Fantastic Southwest Salad
Serves 6-8

8 cups coarsely grained torn Romaine Salad
8 large eggs, hard-boiled, sliced when cool
2 pints cherry tomatoes, halved; 8 saved the whole for garnish
2 cans (11 oz each) whole kernel corn, drained
1 can (16 oz) black beans, rinsed and drained
1/2 cup thinly sliced scallions
2 ripe Haas Avocados, peeled, cut into 1/2-inch chunks, and then tossed with 1 Tbsp lime juice


1 and 1/2 cups reduced fat mayonnaise
2/3 cup bottled chunky salsa
2 Tbsp freshly squeezed lime juice
1/2 tsp each ground cumin and chili powder
1 and 1/4 cups of coriander leaves, finely chopped


pitted ripe olives, cherry tomatoes and shredded Cheddar cheese

Easy pack lettuce at the bottom of a transparent 6-quart serving bowl with even pages (or two 2 and 1/2-to 3-quart bowls).

Stand a number of egg slices around the side of the bowl (s). Define the remaining egg slices evenly over lettuce, then top with a layer of cherry tomatoes.

In a medium sized bowl, stir corn, black beans and scallions are mixed and spoon over the tomatoes. Top with avocado chunks.

Put the dressing ingredients in the same bowl and stir until well mixed, then spread evenly over avocado layers to the edges of the bowl.

To serve: relentlessly with olives, tomatoes and cheese. Toss salad mixing layers.

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