Mexican Seven Layer Salad Food

YUMMY 7 LAYER SALAD

Yummy 7 Layer Salad image

Quick Easy and if your lucky enough (left overs are the best)! Make sure to slice the red onion super super thin (I use the mandolin). Oh!!!! Print the recipe you'll be asked for it. This doesn't get soggy so you can make the day before. This is great for pot lucks. Just layer all in a foil pan. If vegetarian you can use imitation bacon made of soy, you can change the fillings to anything you enjoy but I do suggest keeping the iceberg you can use romaine successfully and the peas and celery are a must in this recipe.

Provided by Rita1652

Categories One Dish Meal

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 head iceberg lettuce, cored and cut into pieces
1 cucumber, seeded and sliced
1 cup frozen peas, rinsed and drained
1 1/2 cups celery, thinly sliced
1 red onions, thinly sliced or 4 scallions, slice thin
6 ounces sharp cheddar cheese (add more to taste)
1/2 lb bacon, cooked nice and crisp crumbled into pieces
2 hard-boiled eggs, chopped (optional)
2 cups mayonnaise
2 tablespoons sugar (adjust to taste)
1/2 cup sour cream or 1/2 cup yogurt
1 teaspoon Lawry's Seasoned Salt (adjust to taste)

Steps:

Layer first 5 ingredients, one at a time, in a large glass bowl so you can see each layer. Don't mix the ingredients.
Mix the dressing ingredients together and pour evenly over the salad in the bowl.
Add a layer of cheese, then a layer of bacon.
Then top with egg if using.

Nutrition Facts : Calories 292.1, Fat 22.9, SaturatedFat 10.4, Cholesterol 49.1, Sodium 421.2, Carbohydrate 11.5, Fiber 2.3, Sugar 7.5, Protein 10.9

TEX MEX 7 LAYER SALAD

Tex Mex 7 Layer Salad image

This will be hit at any party not just for taste but for A beautiful presentation of a Tex Mex 7 layer salad. Lots of flavor. The green salsa consists of Tomatillos, Onions, Chilies, Cilantro. Try one of these Recipe #84339 or Recipe #97531 or buy your favorite brand of Salsa Verde. Salad can be made the day before and refrigerated.

Provided by Rita1652

Categories Salad Dressings

Time 20m

Yield 1 trifle bowl, 8 serving(s)

Number Of Ingredients 18

Ingredients

3 cups lettuce, washed rough chopped
14 ounces black beans, rinsed and well drained
14 ounces corn, defrosted if frozen if canned rinsed and well drained
2 roasted red peppers, diced
smoked paprika
2 avocados, cubed
1/3 cup green chili salsa (store bought or Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell! )
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro
1 cup grape tomatoes, cut in half or 1 cup cherry tomatoes
black pepper
1 tablespoon fresh cilantro, chopped
1/4 cup sliced scallion
1/3 cup green chili salsa
1/2 cup sour cream
1/2 cup mayonnaise, Smart Balance
1 cup shredded cheese, TeX MeX blend is a good choice
2 ounces sliced ripe olives, rinsed and drained

Steps:

Place lettuce in a trifle dish.
Top with beans.
Mix corn layer ingredients together and place on top of beans.
Mix avocado ingredients together and place on top of corn layer.
Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste.
Mix dressing ingredients together and carefully spread on tomatoes.
Top with cheese and garnish with olives and additional cilantro.

MEXICAN LAYERED SALAD

Mexican Layered Salad image

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

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 chiles
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

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 SEVEN LAYER SALAD

Mexican Seven Layer Salad image

This recipe is great to serve along with Enchiladas or to take to a barbecue or potluck. It can also be made ahead and refrigerated. Cook time is chill time I promise there wont be any left!

Provided by Little Bee

Categories Cheese

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 head lettuce
1/4 cup shredded red cabbage
3 carrots, grated
1 -2 tomatoes, diced (depending on size)
2 avocados, peeled pitted and diced
1 tablespoon fresh lemon juice
1 bunch green onion, chopped
1 cup black beans, rinsed and drained
1 (12 ounce) package tortilla chips, crushed
2 cups shredded cheddar cheese
1 (16 ounce) bottle ranch salad dressing
1/2 packet taco seasoning (optional)

Steps:

Chop lettuce and toss in a large bowl with grated cabbage and carrots.
Spread mixture into the bottom of a deep glass salad bowl.
Peel and slice avocado and toss with lemon juice.
This prevents avocado from turning brown.
Evenly cover the lettuce with a layer of tomato, followed by a layer of avocado, a layer of green onion, a layer of beans and a layer of chips.
Pour the dressing over all and sprinkle with the cheese.
Cover and refrigerate for at least 45 minutes before serving.
For a spicier dressing mix taco seasoning with Ranch dressing if desired.

MEXICAN LAYERED SALAD

Mexican Layered Salad image

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

Ingredients

4 cups torn romaine lettuce
1 large cucumber, peeled, halved, and sliced
3 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and sliced
2 large green bell peppers, seeded and chopped
1 1/2 cups mayonnaise
1/4 cup canned diced green chiles
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt (or to taste)
1/4 teaspoon garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

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

SEVEN LAYER SALAD

Seven Layer Salad image

I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.

Provided by Leah Mae

Categories Salad

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 ¼ cups mayonnaise
2 tablespoons white sugar
⅔ cup grated Parmesan cheese

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 9.9 g, Cholesterol 51.1 mg, Fat 32.7 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 667.3 mg, Sugar 5.5 g

SEVEN LAYER SALAD

Seven Layer Salad image

Make and share this Seven Layer Salad recipe from Food.com.

Provided by Jimmy can cook

Categories Brunch

Time 25m

Yield 4 Serving, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 head lettuce
4 hard-boiled eggs, sliced
1/2 diced green pepper
1 medium onion
4 slices bacon, crumbled
2 cups ranch dressing
1 -2 teaspoon sugar
4 ounces shredded cheese

Steps:

Layer first 7 ingredients in order given in a 12x19 dish.
Combine ranch dressing with sugar and spread mixture evenly on top of salad.
Sprinkle cheese on top.
Chill in refrigerator 12 hours before serving.

Nutrition Facts : Calories 820.5, Fat 77.7, SaturatedFat 16.9, Cholesterol 249.7, Sodium 1742.5, Carbohydrate 17.9, Fiber 2.7, Sugar 6.8, Protein 15.7

MEXICAN 7 LAYER SALAD

Mexican 7 Layer Salad image

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

Ingredients

4 cups lettuce, chopped
1 cup tomatoes, chopped
1/2 cup green onion, chopped
4 1/2 ounces sliced ripe olives, drained
15 1/2 ounces dark red kidney beans, drained
1 cup mild cheddar cheese, shredded
1 cup salsa ranch dressing or 1 cup salsa, garden dressing
1 cup tortilla chips, crushed

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.

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