"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Layered Mexican Salad Recipe

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This recipe for Layered Mexican Salad, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vicki Schlarb
Added: Sunday, October 11, 2009


4 cups torn romaine
1 large cucumber,peeled and sliced
2 medium avocados,peeled and sliced
2 large green peppers, chopped
1 1/2 cups mayonnaise
1/4 cup canned chopped green chilies
2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

In glass serving bowl, layer the first five ingredients. Combine the mayonnaise,chilies, and seasonings; spread over top. Sprinkle with chips and cheese.




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