Layered Salad My Aussie Version |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
I read about 50 recipes but none really sounded right, so I came up with my own version for a party yesterday. I have to say it was the hit of the party! Ingredients:
1/2 cup low-fat mayonnaise |
1 cup low-fat sour cream |
2 tablespoons lime juice |
1 lime, zest of |
3 tablespoons chopped coriander (cilantro) |
1 teaspoon cumin powder |
tabasco sauce |
salt & freshly ground black pepper |
3 cups lettuce, shredded (i used regular iceberg) |
400 g red kidney beans, drained and rinsed |
400 g corn, drained |
2 red capsicums, diced (i used oven roasted jarred ones) |
300 g salsa (i used mild capsicum) |
1 small red onion, diced finely |
1/2 cup pitted black olives (i used kalamata) |
3 cups diced tomatoes |
2 cups grated cheddar cheese |
4 slices bacon, diced and cooked crispy |
corn chips, to serve |
Directions:
1. Mix the dressing ingredents and set aside.
2. In a large glass bowl, layer the ingredients from lettuce through to diced tomato.
3. Top with the dressing, then garnish with the cheese and crispy bacon.
4. I offered a bowl of corn chips on the side to be crushed over the top if anyone wanted them!
|
|