Reviewed: Mar. 11, 2012

We had this for dinner on Friday night with leftovers on Saturday night. Excellent recipe. We made the following changes, we used fresh greens, chard, spinach and cabbage from our poly tunnel instead of lettuce. Left out avocado and used Chickpeas instead of beans. I made a ranch style dressing using yogurt and mayo, maybe a cup in total, which I split. I put half on top of the beans and half over the chips. I used mature cheader as it was all I had. Even my 12 year old daughter cleared 2 bowls of this!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

purplebecca

Reviewed: Dec. 18, 2011

@12-1-11: This was excellent, as I recall.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rex Hutcheson

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Apr. 5, 2010

This was super delicious and easy to make. I used Ken's Buttermilk Ranch dressing and it was out-of-this-world. I only used about a cup of Fritos - and crushed them. However, I'm adding bacon to this next time! Thanks for the awesome recipe!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

IrishTriplets

Reviewed: Sep. 14, 2009

I gave this a 4, only because I changed a few things...I used black beans instead of pinto, and I also used Hidden Valley Ranch's Spicy Southwest Ranch. This is delicious, and even the "non-salad" type guys gobbled it up!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sondran

Reviewed: Aug. 16, 2009

I did not change a thing and it tasted great.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Dec. 25, 2008

I used black beans and thawed green peas. Put it in a trifle dish: beautiful! Great healthful choice for a special occasion.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

WingedBook

Cooking Level: Intermediate

Reviewed: Dec. 2, 2008

I did tweak the ingredients to make it a "diabetic friendly" meat free dinner for my DH! In place of the carrots, cabbage and lettuce I combined a bag of classic salad mix with romaine lettuce for the base. On top of the lettuce I spread a layer of guacamole...hubby really dislikes avocados but they're soo good for him...then I replaced the tomatoes & onions with a generous cup of salsa spread over the gaucamole. Next I layered a can each of rinsed black and unrinsed pinto beans with chili seasonings. To cut calories and add dairy I mixed 1/2 bottle of light ranch dressing with 1 cup light sour cream and spread this over the beans and capped it all off with 1 cup of reduced fat shredded Mexican style cheese...placed in fridge for 30 minutes. Instead of adding the chips to the salad I crushed a quarter of the bag and sprinkled them over top right before serving. Viola...a healthy taco salad!!! Thank you

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

DEBORAHARV614

Cooking Level: Expert

Home Town: Corry, Pennsylvania, USA

Living In: Victor, New York, USA

Reviewed: Dec. 2, 2008

Amazing salad that goes well with any BBQ! As my husband has a latex allergy I have to omit the Avacados. Instead I add a pound of ground chicken that has been browned with taco seasoning. The kids love it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Janie II

Cooking Level: Intermediate

Living In: Brantford, Ontario, Canada

Reviewed: Aug. 27, 2008

Quite tasty.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

chocolate_frenzie

Cooking Level: Expert

Reviewed: Jun. 27, 2008

This was a very good salad and easy to make! I followed the directions with a few slight changes. I left out the carrots and tomatoes and added a few spinach leaves to the lettuce since I had them in the house. I didn't have enough ranch dressing so I used a recipe from another 7 layer salad which turned out delicious! More delicious than the ranch dressing would. Take 1 cup mayo and add 1-2 tbsp red wine vinegar and 1/4 cup parmesan cheese. Add enough milk to make the dressing pourable. We layered it in a big bowl instead of a pan and used tongs to get it out so you could easily scoop all layers. We will make this again!

Was this review helpful? [ YES ]
5 users found this review helpful