Harps Foods Recipes
https://www.harpsfood.com/Recipes/Detail/5879/10_Layer_Mexican_Salad
10 Layer Mexican Salad
Yield: 12 servings
Ingredients
| 1 | head | romaine lettuce - washed, slice leaves into 1/2-inch strips, divided | |
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| 1 | cup | salsa | |
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| 1 | can | (15 ounce) black beans, rinsed and drained | |
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| 1 | cup | whole kernel corn - canned (drained) or frozen (thawed) | |
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| 1 | large cucumber, halved lengthwise, seeded and thinly sliced | ||
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| 1 | can | (2.25 ounce) sliced olives, drained | |
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| 1 | large lemon, grated (zest) and juiced | ||
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| 3/4 | cup | mayonnaise | |
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| 3 | Tablespoons | plain nonfat yogurt | |
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| 3 | cloves | garlic, minced | |
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| 1 | cup | (4 ounces) shredded cheddar cheese | |
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| 2 | green onions, thinly sliced | ||
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Nutrition Facts
Yield: 12 servings
Approximate Nutrient Content per serving:
| Calories: | 117 | |
| Calories From Fat: | 27 | |
| Total Fat: | 3g | |
| Cholesterol: | 3mg | |
| Sodium: | 349mg | |
| Total Carbohydrates: | 19g | |
| Protein: | 6g |
Dietary Exchange: 1 starch, 1 Vegetable, 1 Fat
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Layer 1:
Place half of the romaine lettuce in large serving bowl.
Layer 2:
Salsa
Layer 3.
Beans
Layer 4:
Corn
Layer 5:
Cucumber
Layer 6:
Olives
Layer 7:
Remaining lettuce
Layer 8:
In small bowl stir together lemon zest (grated peel), 3 to 4 Tablespoons fresh lemon juice, mayonnaise, yogurt and garlic. Pour evenly over top of salad.
Layer 9:
Cheese
Layer 10:
Green onion
Cover and refrigerate for at least 2 hours or up to one day.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Harps Foods Recipes
https://www.harpsfood.com/Recipes/Detail/5879/10_Layer_Mexican_Salad
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