Friday, November 6, 2009

MEXICAN LAYER SALAD


~ Taste of Home magazine - April/May 2009

4 c. torn romaine
1 large cucumber, peeled, halved and sliced
3 medium tomatoes, chopped
2 medium avocados, peeled and sliced
2 large green peppers, chopped
1 1/2 c. mayonnaise
1/4 c. canned chopped green chilies
2 t. chili powder
1/2 t. onion powder
1/4 t. salt
1/4 t. garlic powder
1 c. crushed tortilla chips
1/2 c. shredded cheddar cheese

In a 2-qt. trifle bowl or glass serving bowl, layer the first five ingredients. Combine the mayonnaise, chilies and seasonings; spread over the top. Sprinkle with chips and cheese. Serve immediately.

Notes: I serve this in a regular salad bowl, use extra lettuce, and sometimes tweak the amount of each veggie according to what I have on hand. This is good served with honey lime chicken enchiladas and crockpot beans or chipotle chicken salad and cornbread.

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