CS 7-Layer Dip Salad
Entrees
Ingredients
Lettuce, romaine - 8 oz, chopped
Green onions - 2 stalks, chopped, white and green parts combined
Tomatoes, roma - 4, diced
Avocados - 1, diced
Beans, pinto (14 oz / 397 g) - 1 can, drained and rinsed
Olives, black and sliced (4 oz / 113g) - 1 can, drained and rinsed
Oil, cooking - 1 Tbsp
Cumin - 1 tsp
Chili powder - 1 tsp
Cheese, shredded Mexican blend - 1 cup
Sour cream - 1/2 cup (sub plain or Greek yogurt)
Tortilla chips - 5 oz
Paprika Vinaigrette:
Vinegar, red wine - 2 Tbsp
Paprika - 1/2 tsp
Honey - 1/2 tsp
Mustard, Dijon - 2 tsp
Oil, olive - 3 Tbsp
Directions
Make vinaigrette - Whisk together vinegar, paprika, honey and mustard. Add olive oil, while whisking. (Can be done up to 5 days ahead)
Lettuce / Green onions / Tomatoes - Prep as directed. Store separately. (Can be done 1 day ahead)
Avocados - Dice avocados.
Beans / Olives - Drain and rinse.
Heat a skillet with cooking oil over medium heat. Add pinto beans and saute for 1 minute to heat through. Add cumin and chili powder and saute until spices are fragrant, ~1 minute more.
Toss lettuce and tomatoes with half the vinaigrette.
Assemble salads by arranging a bed of lettuce and tomatoes. Add beans, cheese, olives, avocados and then green onions (green and white parts).
Top salads with a spoonful of sour cream. Use chips for scooping up salad toppings or crumble the chips over top. Add more vinaigrette at the table if you’d like. Enjoy!
Nutrition
Saturated Fat 12g
Trans Fat 0g
Cholesterol 42mg
Sodium 720mg