MEXICAN 7 LAYER SALAD RECIPES

Name: 7 Layer Salad
Prep time: 30 min
Total time: 30 min
Yield: 8-10 serving(s)
Ingredients: 1 head lettuce, chopped; 1 green pepper, chopped; 1 cup celery (I leave this out); 1 small onion, chopped; 1 cup frozen peas, uncooked; 2 cups Miracle Whip (I use the Lite); 2 teaspoons sugar (You can use Equal or Sweet and Low); 1 (4 ounce) jar Bacos bacon bits (you can also use crumbled leftover bacon); 2 cups cheese, shredded

7 LAYER SALAD RECIPE - FOOD.COM

7 Layer Salad Recipe - Food.com image

This 7 layer salad recipe sounds like a bunch of vegetables thrown together, but every occasion people ask me if I will make this, it is really gooooooood. Overnight chilling not included in preparation time.

Total Time 30 minutes

Prep Time 30 minutes

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 head lettuce, chopped
1 green pepper, chopped
1 cup celery (I leave this out)
1 small onion, chopped
1 cup frozen peas, uncooked
2 cups Miracle Whip (I use the Lite)
2 teaspoons sugar (You can use Equal or Sweet and Low)
1 (4 ounce) jar Bacos bacon bits (you can also use crumbled leftover bacon)
2 cups cheese, shredded

Steps:

Layer all of the above vegetables in order, evenly.
Cover with plastic wrap securely and refrigerate overnight.

Nutrition Facts : Calories 273.6, FatContent 19, SaturatedFatContent 6.2, CholesterolContent 34.7, SodiumContent 839.9, CarbohydrateContent 18.1, FiberContent 2, SugarContent 9.5, ProteinContent 7.7

FIVE LAYER MEXICAN DIP RECIPE | ELLIE KRIEGER | FOOD NETWORK

Five Layer Mexican Dip Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories appetizer

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 12 servings, serving size 1/2 cup

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar

Steps:

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Nutrition Facts : Calories 140 calorie, FatContent 8 grams, SaturatedFatContent 2 grams, CholesterolContent 6 milligrams, SodiumContent 245 milligrams, CarbohydrateContent 15 grams, FiberContent 5 grams, ProteinContent 5 grams

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