Mexican Layered Salad ~Taste of Home

By Kathy C.

Ingredients

• 4 cups torn romaine
• 1 medium red onion, thinly sliced, optional
• 1 large cucumber, halved and sliced
• 3 medium tomatoes, chopped
• 2 medium ripe avocados, sliced or cut into 1/2-in. chunks
• 1 each large green and sweet red pepper, chopped or sliced
• 1-1/2 cups mayonnaise
• 1/4 cup canned chopped green chilies
• 2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 cup crushed tortilla chips
• 1/2 cup shredded cheddar cheese

Preparation

Step 1

In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables. In a small bowl, mix mayonnaise, chilies and seasonings; spread over top. Sprinkle with chips and cheese.
Yield: 10 servings.

Nutritional Facts
3/4 cup equals 371 calories
35 g fat (6 g saturated fat)
18 mg cholesterol
325 mg sodium
13 g carbohydrate
5 g fiber
4 g protein