Mexican layer salad
- Number of Servings: 8
Ingredients
Iceberg Lettuce (salad), 2.5 cup, shredded or chopped (remove)Onions, raw, 0.75 medium (2-1/2" dia) (remove)Green Peppers (bell peppers), 0.5 cup, chopped (remove)Beans, red kidney, 1.5 cup (remove)Yellow Sweet Corn, Canned, 1 can (12 oz) yields (remove)Sour cream, fat free, 340 grams (remove)*Old El Paso Taco Seasoning Mix (40% Less Sodium), 8 tsp (remove)*Great Value Fancy Shredded Fiesta Blend Cheese, 1 cup (remove)
Before putting salad together, first shred lettuce or purchase it shredded. Chop your onion, bell peppers, drain corn( I have used a mexican corn also) and kidney beans (rinse with water, while draining). Mix sour cream with taco seasonings and let sit.
In a large clear glass bowl layer lettuce on the bottom, next spread onion on the lettuce, then layer the bell pepper, next layer the corn, next the kidney beans. Now careful spread the sour cream mixture on the beans and top with the fiesta cheese. DO NOT MIX, serve as a layered salad.
I have not tried it but I think you could add chopped tomatoes on the cheese layer and it would not add to many additional calories and add more flavor.
This makes 8 one cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KAT_TN.
In a large clear glass bowl layer lettuce on the bottom, next spread onion on the lettuce, then layer the bell pepper, next layer the corn, next the kidney beans. Now careful spread the sour cream mixture on the beans and top with the fiesta cheese. DO NOT MIX, serve as a layered salad.
I have not tried it but I think you could add chopped tomatoes on the cheese layer and it would not add to many additional calories and add more flavor.
This makes 8 one cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KAT_TN.
Nutritional Info Amount Per Serving
- Calories: 129.8
- Total Fat: 2.0 g
- Cholesterol: 8.8 mg
- Sodium: 478.9 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 4.1 g
- Protein: 6.0 g
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