Mexican Layered Salad

  Lunch

Here’s another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It’s a slightly different version of the traditional layered salad.

Mexican Layered Salad

Average Rating: 4.5625

TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 10 servings.

Ingredients

  • 4 cups torn romaine
  • 1 medium red onion, thinly sliced, optional
  • 1 large cucumber, halved and sliced
  • 3 medium tomatoes, chopped
  • 2 medium ripe avocados, sliced or cut into 1/2-in. chunks
  • 1 each large green and sweet red pepper, chopped or sliced
  • 1-1/2 cups mayonnaise
  • 1/4 cup canned chopped green chiles
  • 2 teaspoons chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 cup crushed tortilla chips
  • 1/2 cup shredded cheddar cheese

Instructions

  • 1. In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.

Nutrition Facts

3/4 cup: 371 calories, 35g fat (6g saturated fat), 18mg cholesterol, 325mg sodium, 13g carbohydrate (3g sugars, 5g fiber), 4g protein.

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