"This is a delicious salad made of 7 different layers of ingredients. It's wonderful with a meal or as a meal by itself. My kids say YUM-YUM when they see it on the table." — JOE HAGGARD
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shredded red cabbage
avocado - peeled, pitted and diced
green onions, chopped
pinto beans, rinsed and drained
1 (12 ounce) package
tortilla chips, crushed
shredded Cheddar cheese
1 (16 ounce) bottle
Ranch-style salad dressing
my sister just made this for a picnic, was just excellent, a few changes and cheats were used. we bought a bag salad with the red cabbage and carrot already in it, and cherry tomatoes were used. finally instead of pinto beans we used black beans
The crushed chips got soggy - would have been just as good without them.
I absolutely love this recipe. So kid friendly and easy. A meal in itself. The only change I made was the avocado. I used thawed frozen peas instead. My daughter rated it A+++++.
Loved this salad. My husband and I both kept going back "for just a little more." I used light ranch and reduced the amount by half. Also used 2% cheese and half the chips. Added a layer of salsa over the beans (for the flavor and to make up for the reduced dressing) and saved the chips for a last minute topping. Thanks for sharing a great recipe.
I could not fit this recipe in a 11x13 pan, so I layered it in a large bowl. I was a little leary of adding the crushed chips and then letting it sit 30 minutes for fear of getting soggy - much to my surprise, if you layer according to the directions, it comes out superb!
Good suggestion to substitute the black beans. Also, my family appreciated that I did not use all the dressing it called for. I used about 1/2 to 2/3 and made the rest available on the side. I, too, agree it could be made the night before a lunch, but not too far in advace because the avacado starts to turn brown. Really yummy!
This salad was a hit with my familly, easy, unusual and delicious. I used Litehouse brand ranch dressing and the flavor it imparts to this salad is incredible. Wouldn't change a thing.
I will make this again. I used fresh salsa instead of a tomato and I used frozen (thawed) guacamole instead of a fresh avocado. Also just a chopped onion. Left out the red cabbage as well. I needed something fast and had to use what was on hand. The lettuce as a little soggy (Duh!); but it was still delicious. Will stay closer to the actual recipe next time! Thanks for a good one, Gail.
* Percent Daily Values are based on a 2,000 calorie diet.
Gail's Seven Layer Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 386
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