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DeBruynC1

Mexican Layered Spinach Salad

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NUTRITIONAL INFORMATION per serving:

325 calories, 8.7g fat, 892mg sodium, 45.8g carbs, 7.6g fiber, 7.9g sugars, 17.3g protein
Weight Watchers PointsPlus: 8

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • FOR SEASONED YOGURT LAYER:
  • 1 cup 1 cup Greek yogurt (regular yogurt is too thin; strained (Greek) yogurt is recommended)
  • 2 tablespoons 2 tablespoons dry taco seasoning mix
  • 1 (14.5 oz) can 1 (14.5 oz) can fire roasted diced tomatoes, drained
  • 1 (4 oz) can 1 (4 oz) can chopped roasted green chiles
  • FOR OTHER LAYERS:
  • 30 30 baked or reduced fat tortilla chips – broken into rough pieces; divided
  • 1 (15 oz) can 1 (15 oz) can chili beans, drained but not rinsed
  • 1 1 red bell pepper, chopped
  • 1 (16 oz) bag 1 (16 oz) bag frozen corn, thawed
  • 6 6 green onions, chopped (green and white parts)
  • 1/2 cup 1/2 cup cilantro, chopped (optional)
  • 1 cup 1 cup low fat shredded cheddar or Mexican cheese mix
  • 4 cups 4 cups (3 oz.) fresh baby spinach leaves
  • OPTIONAL TOPPINGS:
  • Creamy Yogurt Fiesta Dressing (recipe at www.theyummylife.com/Yogurt_Fiesta_Dressing_Dip)
  • Salsa (recipe at www.theyummylife.com/fire_roasted_salsa)
  • Guacamole (recipe at www.theyummylife.com/guacamole)
  • Additional tortilla chips

Details

Servings 6
Adapted from theyummylife.com

Preparation

Step 1

In medium bowl, add yogurt, taco seasoning mix, tomatoes, and green chiles; stir until well combined. Set aside. In a clear trifle bowl with straight sides, layer ingredients beginning with half of the broken chips on the bottom of the bowl, and stacking the remaining ingredients in the order given, adding the yogurt mixture between the corn and onions. May be served right away or covered and chilled overnight. Right before serving, top with remaining broken tortilla chips. (The bottom chips soften, the top ones add crunch—a pleasing texture combo.) Optional: serve with salsa, guacamole, additional tortilla chips, & Creamy Yogurt Fiesta Dressing on the side.

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