Low Fat Southwestern Layered Salad Recipes

LOW FAT SOUTHWESTERN LAYERED SALAD

Make and share this Low Fat Southwestern Layered Salad recipe from Food.com.

Provided by morgainegeiser

Categories < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Low Fat Southwestern Layered Salad image

Steps:

Combine Ranch dressing and salsa; set aside.
In large bowl, layer the Romaine. Mix carrots, black beans, corn, red onion, tomato and cheese.
Top with crushed tortilla chips before serving.

Ingredients

1 cup prepared low fat ranch salad dressing
1 cup prepared salsa, medium
2 bunches romaine lettuce
1 (10 ounce) package shredded carrots
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 small red onion, diced
1 chopped tomato
1 cup finely shredded reduced-fat cheddar cheese
1 cup baked corn tortilla chips, crushed

SOUTHWESTERN LAYERED SALAD

An old potluck favorite, the layered salad is perfect when spiced up with Southwestern flavors. Lighten up classic mayonnaise-based dressing by swapping in olive oil mayonnaise and nonfat Greek yogurt. Lots of veggies, black beans and a bit of Cheddar cheese add staying power.

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

Southwestern Layered Salad image

Steps:

Place the eggs in a large pot and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain and then submerge the eggs in cold water. Peel, slice and set aside.
Lay the bacon on a paper-towel-lined microwave-safe plate. Cover with another paper towel. Microwave on high for 4 to 5 minutes. Crumble or cut the bacon into small pieces.
To make the dressing, whisk the yogurt, mayonnaise, lime juice and cayenne together.
Line the bottom of four serving bowls with the lettuce. Layer the red pepper rings, crumbled bacon, black beans, sliced egg and corn in each bowl. Drizzle the dressing over the salads and sprinkle the cheese on top. Refrigerate at least 30 minutes before serving.

Ingredients

3 large eggs
4 slices center-cut bacon
1/4 cup plus 3/4 tablespoon nonfat Greek yogurt
1/4 cup olive oil mayonnaise
1 tablespoon fresh lime juice
Pinch cayenne pepper
1/4 head iceberg lettuce, chopped
1 red bell pepper, stemmed, ribs removed, seeded and sliced across in 1/4-inch rings
One 15.5-ounce can black beans, drained and rinsed
1 cup cooked corn kernels
2 ounces shredded Cheddar

LAYERED SOUTHWESTERN SALAD

A great salad for potlucks, picnics or family gatherings.

Provided by Daily Inspiration S

Categories Lettuce Salads

Time 20m

Number Of Ingredients 16

Layered Southwestern Salad image

Steps:

1. Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
2. Layer lettuce and next 7 ingredients in order (ending with tortilla chips on top) in a 3-quart glass bowl.
3. Garnish, if desired, with fresh cilantro leaves. Serve immediately with vinaigrette.

Ingredients

1/3 c chopped fresh cilantro
1/3 c fresh lime juice
1/2 c olive oil
1/2 c sour cream
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
1 pkg 16-oz. pkg. romaine lettuce, shredded
5 plum (roma) tomatoes, chopped
1 can(s) 15-oz. can black beans, rinsed and drained
1 small red onion, chopped
1 pkg 8-oz. pkg. shredded mexican 4-cheese blend
1 can(s) 15-oz. can whole kernel corn with red and green peppers, drained (mexi-corn)
1 can(s) 6-oz. can sliced ripe olives, drained
2 c crushed tortilla chips
garnish: fresh cilantro leaves

10-MINUTE LAYERED SOUTHWEST SALAD

Need a southwest salad quick? Throw this 10-Minute Layered Southwest Salad together fast for a hearty taco salad with corn, beans, fresh greens & more.

Provided by My Food and Family

Categories Salad Dressings

Time 10m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 7

10-Minute Layered Southwest Salad image

Steps:

Cover platter with lettuce.
Top with next 4 ingredients.
Drizzle with dressing; top with chips.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 900 mg, Carbohydrate 38 g, Fiber 9 g, Sugar 6 g, Protein 13 g

Ingredients

6 cups torn romaine lettuce
1 can (15 oz.) black beans, rinsed
1 can (11 oz.) corn, drained
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup KRAFT Natural Three Cheese Crumbles
1/2 cup KRAFT Classic Ranch Dressing
1 cup broken tortilla chips

SOUTHWEST LAYERED SALAD

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

Provided by Anne Z.

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 14

Southwest Layered Salad image

Steps:

Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
Line a large serving bowl with the torn lettuce.
Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g

Ingredients

1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 cup buttermilk
1 cup fat-free plain yogurt
½ (1.25 ounce) package taco seasoning mix, or more to taste
8 cups torn romaine lettuce
2 roasted red peppers, diced
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can white corn, drained
¼ cup finely chopped sweet onion
1 (4 ounce) can diced green chile peppers
1 cup diced Roma tomatoes
½ cup shredded sharp Cheddar cheese
1 large avocado - peeled, pitted, and sliced
¼ cup chopped fresh cilantro

SOUTHWEST LAYERED SALAD RECIPE

Follow our Southwest Layered Salad Recipe to create a salad that looks as good as it tastes! Our Southwest Layered Salad Recipe features black beans, baby spinach leaves, chopped tomatoes and tender chunks of chicken breast.

Provided by My Food and Family

Categories Home

Time 20m

Yield Makes 4 servings.

Number Of Ingredients 8

Southwest Layered Salad Recipe image

Steps:

Place lettuce on serving platter or in bottom of glass serving bowl.
Cover with layers of beans, corn, tomatoes, chicken and cheese.
Drizzle with dressing; sprinkle with chips.

Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 30 g

Ingredients

6 cups baby spinach leaves
1 can (15 oz.) black beans, drained, rinsed
1 pkg. (10 oz.) frozen corn, cooked, drained
1/2 cup chopped tomatoes
1 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup KRAFT Fat Free Ranch Dressing
1 cup broken tortilla chips

SOUTHWEST LAYERED CHICKEN SALAD

Looking for an easy salad to serve a crowd? Try this colorful combo that includes corn with a creamy dressing that gets its zip from Old El Paso® taco seasoning.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 12

Number Of Ingredients 12

Southwest Layered Chicken Salad image

Steps:

In medium bowl, mix dressing ingredients until well blended.
In 4-quart glass serving bowl, layer lettuce, jicama, chicken, corn and bell peppers. Just before serving, top salad with avocados. Serve with dressing.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g

Ingredients

3/4 cup mayonnaise
3/4 cup sour cream
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1/3 cup chopped fresh cilantro
1 teaspoon grated lime peel
3 tablespoons lime juice
8 cups chopped romaine lettuce
1/2 medium jicama, peeled, cut into matchstick pieces (about 1 cup)
3 cups chopped cooked chicken
1 can (15.25 oz) corn, drained
2 large red bell peppers, chopped (about 2 1/2 cups)
2 ripe avocados, pitted, peeled and chopped (about 3 cups)

LAYERED SOUTHWESTERN SALAD

This wonderful recipe is from the American Heart Association. It's great as a side dish but I think it would also work as a vegetarian meal..........lots of beans, corn , mushrooms and cheese mixed with lettuce. I love these layered, make ahead salads!

Provided by linguinelisa

Categories Black Beans

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Layered Southwestern Salad image

Steps:

In a large, shallow glass bowl or baking dish layer chopped lettuce. Then layer in order, kidney beans, black beans, mushrooms, corn and re onion.
In medium-sized bowl combine sour cream, parsley, white wine vinegar, salt and pepper. Spread on top of salad. Top with cheddar cheese. Cover and refrigerate 1 to 24 hours.

Nutrition Facts : Calories 201.1, Fat 2.7, SaturatedFat 1.1, Cholesterol 5.8, Sodium 346.9, Carbohydrate 32.8, Fiber 7.8, Sugar 6.2, Protein 13.8

Ingredients

3 cups chopped lettuce
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
8 ounces sliced fresh mushrooms
1 (12 ounce) can no-salt corn, drained
1/4 cup chopped red onion
1 cup nonfat sour cream
1/4 cup chopped fresh parsley or 1/4 cup cilantro
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup shredded low-fat cheddar cheese

SOUTHWESTERN CHICKEN LAYERED SALAD

Dinner just got easier! Layer a deliciously fun meal in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 8

Southwestern Chicken Layered Salad image

Steps:

Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.

Nutrition Facts : Calories 440, Carbohydrate 29 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g

Ingredients

6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Old El Paso™ salsa, if desired

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