Prep 20 mins
Cook 0 mins
This sounds like a light, Mexican version of the classic Seven-Layered Salad. You could add black beans, chicken breast, or other protein to make it more filling, if you wanted to serve it as a main-course salad. I think a mixture of sour cream and mayo would also be good in the dressing, and I think sliced olives would be nice on top, too.
- 946.36 ml torn romaine lettuce
- 1 large cucumber, peeled, halved, and sliced
- 3 medium tomatoes, seeded and chopped
- 2 medium ripe avocados, peeled and sliced
- 2 large green bell peppers, seeded and chopped
- 354.88 ml mayonnaise
- 59.14 ml canned diced green chiles
- 9.85 ml chili powder
- 2.46 ml onion powder
- 1.23 ml salt (or to taste)
- 1.23 ml garlic powder
- 236.59 ml crushed tortilla chips
- 118.29 ml shredded cheddar cheese
- In a 2-quart trifle dish or glass bowl, layer the first five ingredients.
- Combine the mayonnaise, chilies, and seasonings; spread over the top of the salad.
- Sprinkle crushed chips and cheese over the top and serve immediately.
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.
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