MamasHealth.com Home Salad Recipes Almond & walnut salad Ambrosia Apple Black bean Brocolli & walnut salad BLT Brrr fruit Butternut apple Campania Carrot raisin Chicken BLT Corn Cottage cheese potato Cuban chicken Five bean Frito bean Florida Greek lentil Green bean Grilled bell pepper Ham Light fruit Light pasta Low-cal potato Mandarin avocado Mayan potato Mediterranean Mint fig Mint potato Radicchio & pear Rocket Seafood potato South pacific beef Southwest Spinach chicken Steak Sunflower Sweet potato Tofu Tortellini Turkish Vietnamese Waldorf Walnut Watergate Wild rice Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Southwest Layered Salad Ingredients: 6 cups torn romaine lettuce 1 can (15 oz.) black beans, rinsed, drained 1 cup frozen corn, thawed 3/4 cup Salsa 1/2 cup Mexican Style Shredded Cheddar Jack Cheese 1/4 cup Ranch Dressing 1 cup tortilla chips, broken ¼ cup sunflower kernels Directions: Arrange lettuce in bottom of glass serving bowl or on serving plate. Layer beans, corn, salsa and cheese evenly over top. Drizzle with dressing; sprinkle with chips, and sunflower seeds.       Citrus Chicken Salad Ingredients: 8 cups baby spinach leaves 3 cups chopped cooked chicken breast (about 3/4 lb.) 1 can (11 oz.) mandarin orange segments, drained 1 cup sliced mushrooms 1/4 cup Real Bacon Bits 1/4 cup Balsamic Vinaigrette Dressing 1/4 cup Pecan Pieces Directions: Toss spinach, chicken, oranges, mushrooms and bacon bits in large bowl. Drizzle with dressing just before serving; toss lightly. Sprinkle with pecans.	Sign up for our Email Newsletter For Email Marketing you can trust
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