Time 1h5m Yield 4 servings Number Of Ingredients 11 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.
Time 25m Yield 16 servings. Number Of Ingredients 16 Steps:
Place the romaine in a large salad bowl. Arrange some egg slices around edge of bowl; place remaining eggs over romaine. Top with tomatoes. In a large bowl, combine the corn, beans and onions; spoon over tomatoes. In another large bowl, drizzle lime juice over avocados; gently toss to coat. Sprinkle avocados over tomatoes; spreading to sides of bowl. , In a small bowl, whisk the mayonnaise, lime juice, cumin and chili powder. Stir in cilantro. Pour dressing over salad. Garnish with olives, cherry tomatoes and cheese if desired.
Time 25m Yield 8 Number Of Ingredients 14 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.
Time 15m Yield 8 serving(s) Number Of Ingredients 10 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.
Time 35m Yield 12 Number Of Ingredients 12 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.
Time 15m Yield 4 Number Of Ingredients 8 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.
Time 5m Yield 4 serving(s) Number Of Ingredients 7 Steps:
ARRANGE lettuce in bottom of glass serving bowl or on serving plate. LAYER beans, corn, salsa and cheese evenly over top. DRIZZLE with dressing; sprinkle with chips. You can change the cheese and beans to your favorites.
Time 10m Yield 4 servings, 1-1/2 cups each Number Of Ingredients 7 Steps:
Cover platter with lettuce. Top with next 4 ingredients. Drizzle with dressing; top with chips.
Time 35m Yield 12 servings (3/4 cup each). Number Of Ingredients 7 Steps:
Prepare and bake cornbread according to package directions. Cool completely on a wire rack. Break into crumbles., In a 3-qt. bowl, layer half of each of the following: cornbread, beans, corn, tomatoes, onion, dressing and cheese. Repeat layers. Refrigerate, covered, until serving.
Time 20m Yield Makes 4 servings. Number Of Ingredients 8 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.
