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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This sounds like a light, Mexican version of the classic Seven-Layered Salad. You could add black beans, chicken breast, or other protein to make it more filling, if you wanted to serve it as a main-course salad. I think a mixture of sour cream and mayo would also be good in the dressing, and I think sliced olives would be nice on top, too. Ingredients:
4 cups torn romaine lettuce |
1 large cucumber, peeled, halved, and sliced |
3 medium tomatoes, seeded and chopped |
2 medium ripe avocados, peeled and sliced |
2 large green bell peppers, seeded and chopped |
1 1/2 cups mayonnaise |
1/4 cup canned diced green chiles |
2 teaspoons chili powder |
1/2 teaspoon onion powder |
1/4 teaspoon salt (or to taste) |
1/4 teaspoon garlic powder |
1 cup crushed tortilla chips |
1/2 cup shredded cheddar cheese |
Directions:
1. In a 2-quart trifle dish or glass bowl, layer the first five ingredients.
2. Combine the mayonnaise, chilies, and seasonings; spread over the top of the salad.
3. Sprinkle crushed chips and cheese over the top and serve immediately.
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