Friday, February 5, 2010

{mexican layered salad}

4 cups torn romaine
1 large cucumber, peeled, halved and sliced
3 medium tomatoes, chopped
2 medium ripe avocados, peeled and sliced
2 large green peppers, chopped (I only used 1/2 green pepper - we're not big green pepper fans.)
1-1/2 c. mayonnaise
1/4 c. canned chopped green chilies
2 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. garlic powder
1 c. crushed tortilla chips (we used tostitos 'hint of lime' chips as well.)
1/2 c. shredded cheddar cheese

In a 2-qt. trifle bowl or glas serving bowl, layer the first five ingredients. Combine the mayonnaise, chilies and seasonings; spread over the top. Sprinkle with chips and cheese. Serve immediately. (we added dressing to individual servings and then topped individually with chips and cheese)

Served with homemade bottled pinto beans. SO good! Just tastes refreshingly healthy too.

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