Sunny Anderson's Layered Tex-Mex Salad | Cooking for Real | Food Network
Sunny makes a layered Tex-Mex salad and tops it with cornbread croutons!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
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Shredded Tex-Mex Salad with Creamy Lime Dressing
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Inactive: 40 min
Cook: 20 min
Yield: 4 to 6 servings
Ingredients
Butter, for preparing 8 by 8-inch glass pan
One 8.5-ounce box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
One 15.5-ounce can black beans, drained and rinsed
1 packet sazon seasoning
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
Creamy Lime Dressing, recipe follows
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated Cheddar
Creamy Lime Dressing:
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Directions
Special equipment: glass trifle dish blender
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.
Creamy Lime Dressing:
Yield: 1 1/2 cups
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.
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Sunny Anderson's Layered Tex-Mex Salad | Cooking for Real | Food Network
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