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"I made this eye-catching salad for my parents' 50th anniversary party and everyone enjoyed it," says Mary VanLangendon of Green Bay, Wisconsin. The cilantro dressing adds pizzazz to layers of egg, avocado and veggies.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 280 calories, 23 g fat (4 g saturated fat), 114 mg cholesterol, 307 mg sodium, 11 g carbohydrate, 4 g fiber, 6 g protein.
Originally published as Southwestern Layered Salad in Taste of Home June/July 2002, p41
Keeping Lettuce FreshTo 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.
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.
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Reviewed on Jun. 24, 2010 by katlaydee3
I made this about 1 hour before eating and refrigerated it. I found it to be pretty soggy and would recommend anyone that try this recipe to serve immediately.
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