Layered Mexican Salad Recipe -
Layered Mexican Salad Recipe

Layered Mexican Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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 More Reviews

Mar 02, 2006

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!

May 03, 2006

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 will definately be making this again!


7 Ratings

Feb 18, 2006

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'd say it did the job and they ate it all. I only got a little bit of scrapings that were left for me at the end (I usually eat last when I make these big dinners), so my rating is based on the fact that they ate it all and seemed happy. It did make a very nice presentation because it was quite spread out instead of confined to a bowl and turned out to be a very visually appealig dish to open up a buffet line.

Jun 26, 2006

This was delicious! If you wanted to, you could substitute the salad ingredients to suit you (think avocado, etc.). This went great with our Mexican themed night. Ole!

Dec 10, 2006

We have made this quite often for a variety of outings. It is well received at every outing. Healthy, yummy and beautiful:)

Jun 18, 2006

The dressing was fresh, light and delicious! I used parsley instead of cilantro, simply because I don't like cilantro. I'll make this again.

May 20, 2006

This turned out well! Loved the dressing. It was light and tasty, and all the ingredients were something I always have on hand. I would definately make this again!


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  • Calories
  • 210 kcal
  • 11%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 429 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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