Mexican Layered Salad

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.

• Ready In: 20 mins
• 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

1. In a 2-quart trifle dish or glass bowl, layer the first five ingredients.
2. Combine the mayonnaise, chilies, and seasonings; spread over the top of the salad.
3. Sprinkle crushed chips and cheese over the top and serve immediately.