Mexican Layered Salad Recipe 55

MEXICAN LAYERED SALAD

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.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 14

Mexican Layered Salad image

Steps:

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

Nutrition Facts : Calories 371 calories, Fat 35g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

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

MEXICAN SALAD

Provided by Ree Drummond : Food Network

Categories appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 16

Mexican Salad image

Steps:

For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
Pour the dressing into a small serving bowl and serve alongside the salad.

Ingredients

2 cups mayonnaise
1 cup milk
1 cup sour cream
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
A few dashes hot sauce, or to taste
1 clove garlic, grated
Salt and freshly ground black pepper
3 ears corn, shucked
3 heads green leaf lettuce, torn into chunks
2 cups halved red grape tomatoes
1/2 red onion, diced
1 cup grated Monterey Jack cheese
2 cups crushed-up tortilla chips

LAYERED MEXICAN PARTY SALAD

You're 30 minutes away from a fiesta of flavors in a big bowl of luscious layered salad.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 12

Number Of Ingredients 12

Layered Mexican Party Salad image

Steps:

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.
In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.
Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.

Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 5 g, TransFat 0 g

Ingredients

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
3 tablespoons water
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (15.25 oz) whole kernel corn, drained
4 cups torn romaine lettuce
1 container (12 oz) refrigerated guacamole dip
1 1/2 cups finely shredded Mexican 4-cheese blend (6 oz)
3 plum (Roma) tomatoes, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
3 cups nacho-flavored tortilla chips

MEXICAN 7 LAYER SALAD

Make and share this Mexican 7 Layer Salad recipe from Food.com.

Provided by Mrs. Hughes

Categories Greens

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Mexican 7 Layer Salad image

Steps:

Layer lettuce, tomato, onions, olives, beans, cheese, and dressing in a 3-quart bowl.
Refrigerate.
Top with crushed tortilla chips and toss lightly just before serving.

Ingredients

4 cups lettuce, chopped
1 cup tomatoes, chopped
1/2 cup green onion, chopped
4 1/2 ounces sliced ripe olives, drained
15 1/2 ounces dark red kidney beans, drained
1 cup mild cheddar cheese, shredded
1 cup salsa ranch dressing or 1 cup salsa, garden dressing
1 cup tortilla chips, crushed

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.

Provided by Halcyon Eve

Categories Greens

Time 20m

Yield 10 serving(s)

Number Of Ingredients 13

Mexican Layered Salad image

Steps:

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.

Nutrition Facts : Calories 248.5, Fat 19.9, SaturatedFat 3.8, Cholesterol 15.1, Sodium 370.7, Carbohydrate 17.2, Fiber 4.5, Sugar 5.1, Protein 3.7

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

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