I love to eat. I also have a complete inability to wing it in the kitchen. These two facts have led me to collect lots of recipes from other people. I hope you find some recipes in the mix that you like. Please leave your questions or feedback (the good, the bad, and the undecided) in the comment section of each recipe you try!!
Friday, November 6, 2009
MEXICAN LAYER SALAD
~ 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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