Southwestern Seven-Layer Salad
with Corn Muffin Croutons
Best Brands Corp.
3 Kirkland Signature
corn muffins, cut into
1-inch chunks
1/2 cup real mayonnaise
1 tablespoon white
wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
pepper
2 dashes Tabasco sauce
6-8 cups romaine lettuce
( 1 large or 2 small
heads), washed, torn
into pieces, spun dry
1/2 cup black beans,
rinsed, drained
1/2 cup frozen corn kernels
1/2 red bell pepper, cut
into thin strips
1 cup cherry tomatoes,
halved
1/2 medium red onion,
thinly sliced
Preheat oven to 400°F. Place muffin chunks on a
baking pan. Toast in the oven until golden brown,
turning once to prevent burning, about 5-10 minutes.
Let cool. (Do not prepare more than 2 hours ahead.)
In a small bowl, whisk together mayonnaise, vinegar
and seasonings. Refrigerate until ready to use.
Toss lettuce with the dressing in a large bowl. Place
dressed lettuce on a large serving platter or on
individual plates.
Top lettuce with each of the remaining ingredients,
in order.
Top with corn muffin croutons.
Serve immediately. Makes 6-8 servings.
Summer Orange and
Date Salad with Mint
Outspan Oranges/
Bard Valley Medjool Date Growers
6 Outspan* oranges
6 Medjool dates, chopped
1/2 cup slivered almonds
2 tablespoons chopped
fresh mint
2 tablespoons fresh
lemon juice
1 teaspoon superfine sugar
Mint sprigs, for garnish
(optional)
Peel oranges, removing all white pith, and slice crosswise into “cartwheels.” Place in a glass salad bowl.
Garnish with dates, almonds and mint.
Sprinkle with lemon juice and sugar. Chill.
To serve, garnish with mint sprigs, if desired.
Makes 6 servings.
Brands may vary by region; substitute a similar product.
