Mexican Layered Salad
photo by Andi Longmeadow Farm
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 4 cups 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
- 1 1⁄2 cups mayonnaise
- 1⁄4 cup canned diced green chiles
- 2 teaspoons chili powder
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon salt (or to taste)
- 1⁄4 teaspoon garlic powder
- 1 cup crushed tortilla chips
- 1⁄2 cup shredded cheddar cheese
directions
- 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.
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Reviews
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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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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
Tweaks
-
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.
RECIPE SUBMITTED BY
Halcyon Eve
United States