Southwestern Layered Salad
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
41
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 large
Egg1 tbsp
Lime Juice (fresh)1 pinch
Cayenne Pepper1 cup
Corn Kernel (cooked)60 g
Cheddar (shredded)Directions:
1
Watch how to make this recipe
2
Place the eggs in a large pot and fill with cold water; bring to a boil
3
Immediately remove from the heat and cover the pot for 10 minutes
4
Drain and then submerge the eggs in cold water
5
Peel, slice and set aside
6
Lay the bacon on a paper-towel-lined microwave-safe plate
7
Cover with another paper towel
8
Microwave on high for 4 to 5 minutes
9
Crumble or cut the bacon into small pieces
10
To make the dressing, whisk the yogurt, mayonnaise, lime juice and cayenne together
11
Line the bottom of four serving bowls with the lettuce
12
Layer the red pepper rings, crumbled bacon, black beans, sliced egg and corn in each bowl
13
Drizzle the dressing over the salads and sprinkle the cheese on top
14
Refrigerate at least 30 minutes before serving