Layeredmexicansalad Recipes
MEXICAN LAYERED SALAD
Here's another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It's a slightly different version of the traditional layered salad.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.
Nutrition Facts : Calories 371 calories, Fat 35g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
MEXICAN 7 LAYER SALAD
Make and share this Mexican 7 Layer Salad recipe from Food.com.
Provided by Mrs. Hughes
Categories Greens
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Layer lettuce, tomato, onions, olives, beans, cheese, and dressing in a 3-quart bowl.
- Refrigerate.
- Top with crushed tortilla chips and toss lightly just before serving.
LAYERED MEXICAN SALAD
This recipe came from my local TV station's web site. It was a big hit with my co-workers on party day.
Provided by Shellbelle
Categories Mexican
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Place 1/2 the lettuce in bottom of serving dish.
- Layer salsa, beans, and squash over lettuce.
- Place cucumber over squash, sprinkle with olives.
- Top with remaining lettuce.
- Dressing: Combine mayonnaise, yogurt, garlic powder, and lemon juice.
- Spread evenly on top of salad.
- Sprinkle with cheese and onion.
- Cover and refrigerate 2 hours before serving.
Nutrition Facts : Calories 45, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.2, Sodium 235.1, Carbohydrate 4.9, Fiber 0.9, Sugar 2.5, Protein 2.7
MEXICAN LAYERED SALAD
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.
Provided by Halcyon Eve
Categories Greens
Time 20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a 2-quart trifle dish or glass bowl, layer the first five ingredients.
- Combine the mayonnaise, chilies, and seasonings; spread over the top of the salad.
- Sprinkle crushed chips and cheese over the top and serve immediately.
Nutrition Facts : Calories 248.5, Fat 19.9, SaturatedFat 3.8, Cholesterol 15.1, Sodium 370.7, Carbohydrate 17.2, Fiber 4.5, Sugar 5.1, Protein 3.7
MEXICAN SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
- For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
- Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
- Pour the dressing into a small serving bowl and serve alongside the salad.
LAYERED MEXICAN SALAD
This is a delightful salad and the dressing is made with an avocado base, sour cream, green chilies, milk and minced garlic. It adds a zesty flavor without being too spicy for those who don't care for overpowering spicy taste. Cooking time is the chill time (2-24 hours)
Provided by OceanLuvinGranny
Categories Beans
Time 2h10m
Yield 1 salad, 8 serving(s)
Number Of Ingredients 17
Steps:
- Layer in a glass large salad bowl: pinto beans, bean sprouts, tomatoes, sliced eggs, green onion, corn, garbanzo beans, olives, cheese.
- Add anything else you choose for your salad.
- Make Dressing: In a bowl, stir together avocado dip thawed, sour cream, green chilies, garlic and milk.
- Put more cheese on top of salad and then spread dressing over top so that an edge of the cheese shows.
- Cover with plastic wrap and chill 2 hours-24 hours. Serve on a bed of coarsely crushed Fritos.
- Garnish top with 1 tablespoons chopped tomato, 1 teaspoons of sliced black olives and a sprinkle of green onion.
Nutrition Facts : Calories 417.7, Fat 16.2, SaturatedFat 7.8, Cholesterol 127, Sodium 1135.8, Carbohydrate 50.1, Fiber 12.3, Sugar 5.6, Protein 21.6
LAYERED MEXICAN PARTY SALAD
You're 30 minutes away from a fiesta of flavors in a big bowl of luscious layered salad.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.
- In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.
- Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 5 g, TransFat 0 g
LAYERED MEXICAN SALAD
An easy-to-assemble salad that explodes with fresh flavors!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
- In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.
Nutrition Facts : Calories 400, Carbohydrate 24 g, Cholesterol 0 mg, Fat 6, Fiber 6 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
MEXICAN SALAD
Layer the magical ingredients and refrigerate overnight for this Mexican Salad. Enjoy south of the border flavors in this Mexican salad.
Provided by My Food and Family
Categories Side Dish Recipes
Time 3h15m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Layer lettuce, beans and tomatoes in large bowl.
- Mix salsa and sour cream until blended; spread over salad to edge of bowl. Sprinkle with cheese and onions. Refrigerate several hours.
- Sprinkle with chips just before serving; toss lightly.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g
More about "layeredmexicansalad recipes"
10 EASY MEXICAN SALAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MEXICAN LAYERED SALAD - SAVING ROOM FOR DESSERT
From savingdessert.com
LAYERED MEXICAN SALAD - JAMIE GELLER
From jamiegeller.com
APPETIZER - HOW DO YOU LAYER A TACO SALAD RECIPES
From tfrecipes.net
MEXICAN LAYERED SALAD RECIPE FOR THE EPIC SALAD WIN! - MUM CENTRAL
From mumcentral.com.au
LAYERED MEXICAN SALAD - TASTES OF LIZZY T
From tastesoflizzyt.com
LAYERED MEXICAN SALAD WITH BLACK BEANS - SOUTHERN HOME EXPRESS
From southernhomeexpress.com
LAYERED MEXICAN SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
7 LAYERED MEXICAN SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LAYERED MEXICAN SALAD - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
LAYERED MEXICAN SALAD | RECIPE | MEXICAN SALADS, MEXICAN SALAD …
From pinterest.ca
MAKE EASY MEXICAN LAYERED SALAD | CUTEFETTI
From cutefetti.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
