Seven Layer Mexican Salad Recipes

7 LAYER MEXICAN SALAD

Steps:

• PREHEAT oven to 400 degrees. Place tortilla strips in a shallow baking pan. Bake 8-10 minutes stirring occasionally, until strips are lightly browned and crisped. Remove from oven and let cool. They will crisp more upon cooling.
• BLEND. In a high-speed, blender add silken tofu, olive oil, lime juice, and salt and blend until smooth. Add a small amount of water if needed to acquire desired consistency. Set aside.
• LAYER. in a 4-qt. Glass bowl layer ingredients starting with chopped romaine then tomatoes, black beans, corn, pinto beans, cilantro, and avocado.
• TOP. Spread lime sour cream evenly across the top of the layered salad, add crunchy corn strips and serve with salsa to dress.

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.

SEVEN LAYER TACO DIP

Steps:

• In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
• Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
• Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

MEXICAN SEVEN LAYER SALAD

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 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.

7-LAYER SALAD

Steps:

• Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
• Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.