Mexican Layered Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 10 servings.
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
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4 cups torn romaine
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1 medium red onion, thinly sliced, optional
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1 large cucumber, halved and sliced
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3 medium tomatoes, chopped
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1 each large green and sweet red pepper, chopped or sliced
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2 medium ripe avocados, peeled and sliced or cut into 1/2-in. pieces
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1-1/2 cups mayonnaise
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1/4 cup canned chopped green chiles
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2 teaspoons chili powder
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1/2 teaspoon onion powder
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1/4 teaspoon salt
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1/4 teaspoon garlic powder
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1 cup crushed tortilla chips
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1/2 cup shredded cheddar cheese
Directions
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1.
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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