South of the Border Layered Picnic Salad Recipe

South of the Border Layered Picnic Salad Recipe
Looking for a big salad to take to a summer picnic? While this South of the Border Layered Picnic Salad has several layers of yumminess, it’s actually easy to put together, and takes advantage of summer bounty from your garden or farmer’s market. This is a hearty main-dish salad, and doesn’t need much for an accompaniment except a bit of fresh fruit, or cookies and brownies.
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Smoked Pork Butt or Shoulder , as well as smoked brisket are very easy summer dishes and always provide plenty of leftovers. This salad is the best place to showcase them, but you can purchase pretty decent store-bought smoky meat or use shredded chicken. Once the layers have been prepared (peppers and onions chopped, meat or chicken shredded, cornbread crumbled, avocados tossed with the tomatoes to prevent browning, etc.), it takes only a minute or two to layer the salad and put it in the refrigerator. It can be made a day ahead.

If you’re serving a crowd, this salad is perfect and luckily provides enough for seconds.

24 Servings

Dressing:
1 envelope ranch dressing mix
2/3 cup sour cream
2/3 cup mayonnaise
1 16 oz. can tomatoes and green chilies, (such as Rotel) divided

12 ounces thick sliced bacon, chopped
2 16 oz. packages southwest Vegetable Blend (Bird's Eye C&W Ultimate Southwest Blend or
3 large avocados, cut into 1/2 inch dice
4 cups coarsely crumbled cornbread
1 cup fresh jalapeno peppers, seeded, & diced (part green bell pepper for a milder salad)
1 large red bell pepper, seeded and diced
1 bunch green onion, thinly sliced
2 to 4 cups smoked pork butt or smoked brisket, fat removed and shredded
2 cups Mexican cheese blend

  1. Place the dressing mix, sour cream, mayonnaise, and 1 cup tomatoes and green chilies in a blender; whizz until smooth and set aside.
  2. Cook the bacon until crisp; drain and set aside.
  3. Place the two packages Southwest vegetable blend in the microwave for five minutes; pour into a strainer and let drain well.
  4. Toss the avocado chunks with the remaining tomatoes and green chilies; set aside.
  5. Assembly: Place half of the cornbread crumbs on the bottom of a large glass serving bowl.
  6. Top with half of the Southwest vegetable blend; sprinkle with half of the bacon, half of the jalapeno and red peppers, and half of the green onions.
  7. Add half of the shredded pork, brisket, or chicken, half of the avocado mixture, and top with half of the Mexican cheese blend.
  8. Pour half of the dressing evenly over the cheese.
  9. Repeat, using the remaining ingredients, except pour the remaining dressing over the avocado mixture, then cheese, then green onion.
  10. Cover tightly with plastic wrap and refrigerate until picnic time.

Amount Per Serving
Calories 330 Calories from Fat 196
Percent Total Calories From: Fat 59% Protein 13% Carb. 28%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 6 g
Cholesterol 42 mg
Sodium 466 mg
Total Carbohydrate 23 g
Dietary Fiber 4 g
Sugars 2 g
Protein 10 g

Vitamin A 34% Vitamin C 57% Calcium 0% Iron 5%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.