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
Mexican Layered Salad
Mexican Layered Salad
Prep 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
- 1 each large green and sweet red pepper, chopped or sliced
- 2 medium ripe avocados, peeled and sliced or cut into 1/2-in. pieces
- 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 and avocado. 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.
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