Layered Taco Salad
Posted by LuAnn at Recipes To Go
Source: Original recipe by LuAnn

I sent this salad with DH to a potluck for
the IV Team nurses at the hospital where
he is employed. DH said the other nurses
RAVED about it - even going so far as to
say it was "the best Taco Salad they'd
ever eaten," and finished it to the last
bean! LOL It must've made an impression,
because several days later I received a
handwritten thank you note, signed by
the other nurses on the IV team!
Very considerate!

In a pretty, clear glass dish with deep,
straight sides, layer the following:

4 - 6 cups Romaine lettuce, torn in
small, bite-size pieces, tossed together
with 1/4 cup fresh minced cilantro
1 (15-ounce) can kidney (or pinto or black)
beans, rinsed and well drained
1 (15-ounce) can whole kernel corn,
well drained
1 medium onion, finely chopped
1 red bell pepper, finely chopped

Spread the following dressing over the top:

1 cup light Ranch dressing
1 cup light sour cream
1 tablespoon minced pickled jalapenos
1 teaspoon minced garlic
1/2 teaspoon Emeril's Southwest seasoning
Enough liquid off the pickled jalapenos to
season as desired

Garnish Salad by layering the remaining
ingredients over the dressing:

1 (8-ounce) package shredded Mexican
blend cheese
1 tomato, chopped
1/2 cup sliced black olives

Chill thoroughly. Just before serving, top with:

1 small package corn tortilla chips, coarsely
broken. (I used about half of a 16-ounce
package).

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Chris in NM

http://www.nancyskitchen.com