Shredded Tex-Mex Salad with Creamy Lime Dressing (Sunny Anderson)
| Prep Time: 60 min | Serves: 12 |
| Cooking Time: 0 min | Yield: 12 cups |
Layered Tex-Mex Salad (Recipe from Sunny Anderson on Food network)
Ingredients
- 1 1/2 cups Corn Muffin Mix
- 1 egg
- 1/3 cup Skim Milk
- 16 oz Beans, Black
- 1 cup Thick And Chunky Medium Salsa
- 2 Tomatoes
- 3 cups Lettuce, Romaine
- 1 1/2 cups Finely Shredded Colby And Monterey Jack Cheeses
- 1 1/2 cups Sharp Cheddar Shredded Cheese
- 2 tbsp Cilantro
- 1 tbsp Red Wine Vinegar Dressing
- 1 tsp Lime Zest
- 1/4 cup Fresh Lime Juice
- 1/2 cup Low Fat Sour Cream
- 2 tsp Garlic (minced)
- 1 tbsp Honey
- 1/2 cup 100% Italian Extra Virgin Olive Oil
Directions
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.