Mexican Layered Salad Recipe

Mexican Layered Salad Recipe photo by Taste of Home

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Here’s another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It’s a slightly different version of the layered salad.—Joan Hallford, North Richland Hills, Texas

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Mexican Layered Salad Recipe

Prep/Total Time: 20 min.

Yield: 10 Servings

20 20

Ingredients

4 cups torn romaine
1 large cucumber, peeled, halved and sliced
3 medium tomatoes, chopped
2 medium ripe California Avocados, peeled and sliced
2 large green peppers, chopped
1-1/2 cups mayonnaise
1/4 cup canned chopped green chilies
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Directions

In a 2-qt. trifle bowl or glass serving bowl, layer the first five ingredients. Combine the mayonnaise, chilies and seasonings; spread over the top. Sprinkle with chips and cheese. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 371 calories, 35 g fat (6 g saturated fat), 18 mg cholesterol, 325 mg sodium, 13 g carbohydrate, 5 g fiber, 4 g protein.

Originally published as Mexican Layered Salad in Taste of Home April/May 2009, p69

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.