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    You are in: Home / Recipes / Mexican Layered Salad Recipe
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    Mexican Layered Salad

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on July 11, 2009

      This was heavenly. A few minor changes. Had to cut it down making just 1/3 of the recipe. Did not measure the diced green chiles just used 4 ounce can, and used Best Foods Cholesterol Free Mayo. Also used Pepper Jack Cheese in place of cheddar cheese for a little extra kick. All that said I loved this salad and your dressing is absolutely perfect. This is a great recipe for get-togethers as it can be made ahead. Thanks so much for the post will be making this a lot.

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    • on July 09, 2009

      Oh little salad, oh thee, where have you been all my life? I did follow this exactly for ingredients, but made a minor change. I put this together last evening, layering all the ingredients one by one. When I got to mid-way, I took one good smear of the "dressing" topped this off, and went on with the layers, topping off the dressing a couple sprinkles of cheese, and chili powder. I thought that this would be great sitting overnight, and I was right! This lunchtime, I cut a piece (like lasagna) and put this on a plate and dotted the top with tortilla chips. Oh my, what heaven on a fork. All the ingredients were so cold and just enough little spice to let you know there was a Mexican twist. Will make lots this summer! Made for *Everyday is a Holiday* July 2009

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    Nutritional Facts for Mexican Layered Salad

    Serving Size: 1 (206 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 248.4
     
    Calories from Fat 178
    71%
    Total Fat 19.8 g
    30%
    Saturated Fat 3.8 g
    19%
    Cholesterol 15.1 mg
    5%
    Sodium 370.7 mg
    15%
    Total Carbohydrate 17.2 g
    5%
    Dietary Fiber 4.4 g
    17%
    Sugars 5.1 g
    20%
    Protein 3.6 g
    7%

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