Southwestern Layered Salad
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If you love Mexican food -- you'll love this salad that is fresh and full of flavor!

Southwestern Layered Salad

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When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.


​Prepare & Layer in this order in a Large Serving Bowl:                                                     



1 head Romaine, julienned & cross-cut

4 oz cheddar cheese, grated

1 cucumber, thinly sliced

Tomatoes, halved (grape) or diced (Roma)

1 green bell pepper, diced

1 can black beans, rinsed & drained

1 can whole kernel corn, drained

1 lb Chicken tenders – 25 minutes @ 350°

4 oz cheddar cheese

2-4 Spring Onion, thinly sliced

Tortilla chips, lightly crushed

Mexican Dressing (see below)

Cilantro garnish


Avocado Mexican Dressing                                     Makes 1 ½ cups


Add ingredients to the Small Batter Bowl or Manual Food Processor:


1 large ripe avocado, diced

1/2 cup Extra Virgin Olive Oil (cold pressed)

½ cup sour cream                                                                                                       

1/4 cup water                                                                  

2 TBSP fresh lime juice

1-2 TBSP Southwestern seasoning, to taste

Jalapeno, cut lengthwise, remove seeds


Using a stick blender or whisk, blend all together ingredients together until smooth. Keep tightly covered until use. Pour over salad & serve.


Serving Yield:

This recipe serves 6 main course salads or 8-12 as a side salad.

Summer Salads are good any time of the year!