Layered Mexican Salad

Layered Mexican Salad

7

"This colorful salad has layers of flavor and a satisfying crunch. Canola oil's light taste allows the flavors of other ingredients to shine through."

Ingredients

{{adjustedServings}} servings 210 cals
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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Line a large serving platter with shredded lettuce. Layer onion, corn, roasted green pepper and tomatoes.
  2. To roast pepper: Arrange oven rack so that green pepper will sit about 3 to 4 inches below broiler. Place pepper on oven rack: broil until skin blisters and turns black. Keep rotating until all sides are done. Remove with tongs. Put in paper bag to sweat. When cool enough to handle, peel off skin.
  3. To prepare dressing: combine salsa, water, canola oil, lime juice, cilantro, sugar and garlic in container with tight fitting lid. Shake well. Drizzle dressing over salad and top with cheese and corn chips.
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Reviews

7
  1. 7 Ratings

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one of the best salads I've ever had. Added jalepenos and avacado to teh salad, and used olive oil, a little white vinegar and a glop of sour cream to make the dressing thicker, it was PERFECT!

I found this recipe a couple of months ago and made it in April for my Bunko group of 12 women! It was a super hit and they all wanted the recipe. The dessing makes the salad hands down!! We wil...

Then let me be the first reviewer. I customized up to 42 servings and served it on a large tray in a buffet line with some other mexican dishes. Made it pretty much as stated in the recipe. I...