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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Layered Pepper Jack Salad Recipe

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This recipe for Layered Pepper Jack Salad is from Ga-ga's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 to 1 can drained, rinsed black beans
1/2 to 3/4 can chipotle white corn (can also use fresh grilled corn removed from the cob)
6 oz cubed pepper jack cheese (small cubes)
Handful of tiny tomatoes, sliced
1/2 c sliced black olives
1/2 red bell pepper, chopped
1 jalapeņo, de-seeded & minced
2 heads Romaine lettuce, washed & chopped

1 avocado, cubed
1 c grated mozzarella cheese
4 T roughly chopped cilantro
1 bunch green onions, sliced
4 slices cooked bacon, broken up
Pepitas, optional

Salad Dressing:
1 c mayo
1 c sour cream
1/2 pkg dry spicy ranch dressing
1/2 t Garlic powder
1/2 t Onion powder
Salt & Pepper to taste.
Directions:
Directions:
Layer salad in a 9" X 14" glass Pyrex dish in the order listed above, beginning with the black beans on the bottom and ending with the Romaine lettuce on top.

Mix the salad dressing ingredients together in a blender. Add a few T of milk, if needed to thin the salad dressing. You can also use bottled spicey ranch dressing or a combination of the two.

Spread the salad dressing over the Romaine, completely covering it.

Top with the chopped avocado, green onions, mozzarella cheese, bacon & cilantro
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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