Mexican Layered Salad Recipe 55

MEXICAN SALAD

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.

MEXICAN LAYERED SALAD

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.

MEXICAN SALAD

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.

MEXICAN LAYERED SALAD

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.

MEXICAN 7 LAYER SALAD

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.

7-LAYER MEXICAN SALAD

Steps:

• Layer first 6 ingredients in serving bowl.
• Drizzle with dressing and salsa.
• Refrigerate several hours or until chilled.

MEXICAN LAYERED SALAD

Steps:

• Choose a large salad bowl. Clear or glass is best for showcasing the pretty layers.
• Prepare the Knorr Fiesta Sides, Taco Rice according to package directions and let cool. Meanwhile. Warm the Isadora® Refried Beans and let cool.
• Layer rice into the salad bowl first and then smooth the refried beans over the rice. It's okay if the layer doesn't completely cover the rice.
• Add one bag of shredded lettuce evenly as the next layer.
• Next up, add the shredded cheese layer.
• Add drained corn layer.
• Add chopped onions layer.
• Add last bag of shredded lettuce.
• Mix Sour Cream Ingredients together. (Lime, Salt & Sour Cream) Spread sour cream mixture over the top of the salad.
• Decorate the top with the extra ingredients and garnishes including chopped cherry tomatoes, lime slices, fresh cilantro, crushed nacho tortillas followed by a gorgeous drizzle of Cacique Crema Mexicana Table Cream over the top if you like.
• Serve immediately or cover tightly and refrigerate. Best enjoyed in the first three days.

MEXICAN LAYERED SALAD RECIPE - (5/5)

Steps:

• Prepare cornbread mix according to package directions, adding chiles. Cool and crumble. Process light mayonnaise and next 4 ingredients in a food processor or blender until smooth, stopping to scrape down sides. Layer a 4-quart bowl with half of shredded lettuce, half of crumbled cornbread, one-third of mayonnaise mixture, and half each of black beans, corn, shredded Cheddar cheese, and next 3 ingredients. Repeat layers. Top with remaining mayonnaise mixture. Cover and chill 1 to 2 hours. Garnish, if desired.

MEXICAN LAYERED DIP

Steps:

• Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.