Mexican Layered Salad

Name: Mexican Layered Salad
Prep time: 20 min
Total time: 20 min
Yield: 10 servings.
Ingredients: 4 cups torn romaine; 1 medium red onion, thinly sliced, optional; 1 large cucumber, halved and sliced; 3 medium tomatoes, chopped; 2 medium ripe avocados, sliced or cut into 1/2-in. chunks; 1 each large green and sweet red pepper, chopped or sliced; 1-1/2 cups mayonnaise; 1/4 cup canned chopped green chiles; 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

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 traditional layered salad.—Joan Hallford, North Richland Hills, Texas

Ingredients

4 cups torn romaine
1 medium red onion, thinly sliced, optional
1 large cucumber, halved and sliced
3 medium tomatoes, chopped
2 medium ripe avocados, sliced or cut into 1/2-in. chunks
1 each large green and sweet red pepper, chopped or sliced
1-1/2 cups mayonnaise
1/4 cup canned chopped green chiles
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 fresh vegetables. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.

Nutrition Facts

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

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

Reviews

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Average Rating:

toothwarriorprincess

Mar 7, 2015

Easy recipe to make. For us it was pretty good. I just didn't like it wasn't something that could be had the next day. Or even make too far ahead. It was too soggy.
Dsim203

Feb 23, 2015

Good and easy recipes
Janadele

Mar 31, 2014

Served this at a luncheon. I added alittle more chili powder and would cut down alittle on the mayonnaise but it had a good flavor and several wanted the recipe. It is a good mix of vegetables.
Corwin44

Mar 12, 2014

This a great salad with a pretty presentation. I don't care for mayo so I used ranch instead. I served the dressing on the side, but it was not necessary because everyone liked it. I made this dish along side a chilies rellenoes casserole.
suze81952

Mar 22, 2013

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.
chellerain

Nov 17, 2012

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!
mousefullhouse

Oct 6, 2012

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!!!
moonbear36

Jun 8, 2012

very tasty and easy to carry to dinners
mousefullhouse

Jan 21, 2012

All I can say is.....SCRUMPTIOUS!!!!
regansma

Jul 6, 2011

One of our favorites.