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. We also like to skip slicing the avocados and use them for a double batch of avocado dressing, which we then use instead of mayonnaise for the dressing.


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