~ Taste of Home magazine - April/May 2009
4 c. torn romaine
1 large cucumber, peeled and chopped
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 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. I like to skip slicing the avocados and use them instead for a double batch of avocado dressing, which I then use instead of mayonnaise for the dressing.
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