Layered Mexican Salad
"This recipe came from my local TV station's web site. It was a big hit with my co-workers on party day."
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- Ready In:
- 15mins
- Serves:
- Units:
Nutrition Information
5
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ingredients
- 1 bag romaine lettuce
- 1 1⁄4 cups salsa
- 1 can black beans, rinsed and drained
- 1 yellow squash, sliced
- 1 cucumber, sliced
- 1 can sliced ripe olives, drained
- 3⁄4 cup low-fat mayonnaise
- 3 tablespoons plain low-fat yogurt
- 1 teaspoon garlic powder
- 4 tablespoons lemon juice
- 1⁄2 cup shredded cheddar cheese
- 1 green onion, chopped
directions
- Place 1/2 the lettuce in bottom of serving dish.
- Layer salsa, beans, and squash over lettuce.
- Place cucumber over squash, sprinkle with olives.
- Top with remaining lettuce.
- Dressing: Combine mayonnaise, yogurt, garlic powder, and lemon juice.
- Spread evenly on top of salad.
- Sprinkle with cheese and onion.
- Cover and refrigerate 2 hours before serving.
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RECIPE MADE WITH LOVE BY
@Shellbelle
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@Shellbelle
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Good and easy. Made a half batch. Definitely not good for leftovers as it gets soggy.
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Wonderful, delicious, salad! It makes a huge amount so I would cut in half next time, hated to throw it away but by the next day it was fairly soggy. Probably a good idea to cut all veggies thick. Will keep this recipe handy at all times, everyone raved about the flavor. Thank you!
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