Mexican Layered Salad Recipe
- 4 cups torn romaine
- 1 large cucumber, peeled, halved and sliced
- 3 medium tomatoes, chopped
- 2 medium ripe 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
- 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.
Reviews for Mexican Layered Salad(13)
Sort By :
I am a big fan of fudge & this is the best I have ever had. I gave to relatives & friends as a gift & all raved about the taste.
My review is based on the dressing. (As for the vegetable combination and presentation, I thought it was very good.) The dressing was overpowered by the chili powder. You could hardly taste any heat from the green chiles, and the mayo flavor was just too much. I felt embarrassed to serve it!
Very tasty. The flavors really blend well!! The only thing we do differently is that we leave out the avocadoes since we don't care for them. Simply DELICIOUS!!!
very tasty and easy to carry to dinners
All I can say is.....SCRUMPTIOUS!!!!
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Cheese Recipes >
- Cinco de Mayo Recipes >
- Cinco de Mayo Salad Recipes >
- Green Salad Recipes >
- Layered Salads >
- Low Carb Recipes >
- Low Carb Salads >
- Mexican Recipes >
- Mexican Salad Recipes >
- Mexican Vegetarian Recipes >
- Salads >
- Southwest Salads >
- Taste of Home Magazine Recipes >