Best Mexican Layered Fruit Salad Recipes

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MEXICAN LAYERED SALAD



Mexican Layered Salad image

Here's another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It's a slightly different version of the traditional layered salad.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 14

4 cups torn romaine
1 medium red onion, thinly sliced, optional
1 large cucumber, halved and sliced
3 medium tomatoes, chopped
2 medium ripe avocados, sliced or cut into 1/2-in. chunks
1 each large green and sweet red pepper, chopped or sliced
1-1/2 cups mayonnaise
1/4 cup canned chopped green chiles
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Steps:

  • In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.

Nutrition Facts : Calories 371 calories, Fat 35g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

LAYERED MEXICAN SALAD



Layered Mexican Salad image

This is a delightful salad and the dressing is made with an avocado base, sour cream, green chilies, milk and minced garlic. It adds a zesty flavor without being too spicy for those who don't care for overpowering spicy taste. Cooking time is the chill time (2-24 hours)

Provided by OceanLuvinGranny

Categories     Beans

Time 2h10m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 17

1 (15 ounce) can pinto beans, rinsed and drained
4 cups shredded iceberg lettuce
1 large tomatoes, chopped
1 1/2 cups Mexican blend cheese, shredded
1/2 cup sliced black olives
1/2 cup sliced green onion
6 ounces frozen avocado dip, thawed
1/2 cup sour cream
1 (4 ounce) can diced green chilies (I used mild)
1 tablespoon milk
1 1/2 teaspoons minced garlic (Can use more if you prefer. I used the jar kind)
2 cups coarsely crushed lay's Fritos corn chips (can use more if you desire)
1 1/2 cups alfalfa sprouts (to your taste)
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can can whole kernel corn, drained
1 (15 ounce) can can refried beans
4 hard-boiled eggs

Steps:

  • Layer in a glass large salad bowl: pinto beans, bean sprouts, tomatoes, sliced eggs, green onion, corn, garbanzo beans, olives, cheese.
  • Add anything else you choose for your salad.
  • Make Dressing: In a bowl, stir together avocado dip thawed, sour cream, green chilies, garlic and milk.
  • Put more cheese on top of salad and then spread dressing over top so that an edge of the cheese shows.
  • Cover with plastic wrap and chill 2 hours-24 hours. Serve on a bed of coarsely crushed Fritos.
  • Garnish top with 1 tablespoons chopped tomato, 1 teaspoons of sliced black olives and a sprinkle of green onion.

Nutrition Facts : Calories 417.7, Fat 16.2, SaturatedFat 7.8, Cholesterol 127, Sodium 1135.8, Carbohydrate 50.1, Fiber 12.3, Sugar 5.6, Protein 21.6

LAYERED MEXICAN SALAD



Layered Mexican Salad image

This recipe came from my local TV station's web site. It was a big hit with my co-workers on party day.

Provided by Shellbelle

Categories     Mexican

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 bag romaine lettuce
1 1/4 cups salsa
1 can black beans, rinsed and drained
1 yellow squash, sliced
1 cucumber, sliced
1 can sliced ripe olives, drained
3/4 cup low-fat mayonnaise
3 tablespoons plain low-fat yogurt
1 teaspoon garlic powder
4 tablespoons lemon juice
1/2 cup shredded cheddar cheese
1 green onion, chopped

Steps:

  • Place 1/2 the lettuce in bottom of serving dish.
  • Layer salsa, beans, and squash over lettuce.
  • Place cucumber over squash, sprinkle with olives.
  • Top with remaining lettuce.
  • Dressing: Combine mayonnaise, yogurt, garlic powder, and lemon juice.
  • Spread evenly on top of salad.
  • Sprinkle with cheese and onion.
  • Cover and refrigerate 2 hours before serving.

Nutrition Facts : Calories 45, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.2, Sodium 235.1, Carbohydrate 4.9, Fiber 0.9, Sugar 2.5, Protein 2.7

LAYERED FRUIT SALAD



Layered Fruit Salad image

Make and share this Layered Fruit Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pineapple

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup orange juice
1/4 cup lemon juice
1/4 cup packed brown sugar
1/2 teaspoon orange zest
1/2 teaspoon grated lemon, rind of
1 cinnamon stick
2 cups pineapple chunks
1 cup red seedless grapes
2 medium bananas, sliced
2 medium oranges, peeled and sectioned
1 medium grapefruit, peeled and sectioned
1 pint strawberry, sliced
2 kiwi fruits, peeled and sliced

Steps:

  • In a medium saucepan, combine the first six ingredients; bring to a boil.
  • Reduce heat; simmer, uncovered, for 5 minutes.
  • Remove from the heat; cool completely.
  • Layer fruit in a glass serving bowl.
  • Remove cinnamon stick from the sauce; pour sauce over fruit.
  • Cover and chill for several hours.

MEXICAN FRUIT SALAD



Mexican Fruit Salad image

I got this recipe from my Spanish teacher in high school after a class party. It is so versatile & simple. You can use any fruit, I usually use apples, oranges/tangerines & bananas since that is usually what I have on hand. The measurements for fruit is about 4 cups chopped fruit, use less if you like more sauce, add more fruit if you want it a little thicker. You can add more fruit just before serving too. Prep time includes refrigeration time.

Provided by Legna

Categories     Low Protein

Time 3h40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon nutmeg
1 cup cold water
2 apples, chopped (any variety)
1 orange, peeled and cut segments in half
1 tangerine, peeled and cut segments in half
1 banana, peeled and cut

Steps:

  • In a large saucepan, cook sugar, cornstarch, nutmeg and water over medium fire.
  • Stir constantly until it becomes thick.
  • Let sauce cool about 10-15 minutes.
  • Put chopped fruit in a large bowl.
  • Pour sauce on top of fruit.
  • Stir and chill about 3 - 4 hours.

MEXICAN FIESTA LAYERED SALAD



Mexican Fiesta Layered Salad image

A tasty layered salad that will be sure to be a favourite, mild Mexican flavours with lots of crunch! The multiple layers are beautiful in a glass bowl, a crowd pleaser! Feel free to substitute whatever veggies you happen to have on hand!

Provided by Carol in Oz

Categories     Potluck

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

2 cups romaine lettuce
1 cup bean sprouts
1/2 cup yellow pepper, diced
1 -2 cup chopped snow peas
3 tomatoes, seeded and diced
310 g sweet whole kernel corn, drained
4 hard-boiled eggs, sliced (I sprinkled this layer with garlic salt)
420 g mexican style beans, drained
1 cup sour cream
1 cup mayonnaise
1 garlic clove
35 g taco seasoning, dry mix
1 1/2 cups cheddar cheese
1 cup sliced spring onion
1/2 cup cooked bacon bits
sliced jalapeno, and (optional)
spanish black olives (optional)

Steps:

  • Layer and pack lettuce lightly into the bottom of a glass bowl.
  • Continue layering with each ingredient finishing with the beans (they don't have to be Mexican flavoured!
  • Mix sour cream and mayo with Taco seasoning and garlic, spread in an even layer over top your other layers right to the edge to seal everything.
  • Top with cheese, then cooked crumbled bacon bits, green onions and optional olives and jalapeños.
  • ENJOY!

LAYERED FRESH FRUIT SALAD



Layered Fresh Fruit Salad image

People always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. -Page Alexander, Baldwin City, Kansas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings

Number Of Ingredients 14

1/2 teaspoon grated orange zest
2/3 cup orange juice
1/2 teaspoon grated lemon zest
1/3 cup lemon juice
1/3 cup packed light brown sugar
1 cinnamon stick
FRUIT SALAD:
2 cups cubed fresh pineapple
2 cups sliced fresh strawberries
2 medium kiwifruit, peeled and sliced
3 medium bananas, sliced
2 medium oranges, peeled and sectioned
1 medium red grapefruit, peeled and sectioned
1 cup seedless red grapes

Steps:

  • Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick., Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

DELICIOUS LAYERED FRUIT SALAD



Delicious Layered Fruit Salad image

This is a wonderful fruit salad, I make two bowls of this to serve at my BBQ get togethers and everyone loves it! This can be made hours in advance if desired, you may omit some of the fruits but try to use them all. Cooking time is chilling time.

Provided by Kittencalrecipezazz

Categories     Melons

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 pint fresh blueberries
1 pint fresh hulled strawberries or 1 pint raspberries
2 1/2 cups fresh pineapple chunks
2 cups seeded watermelon, chunks
2 bananas, sliced 1/2-inch thick
2 tablespoons fresh lemon juice
2 kiwi fruits, peeled and sliced
1 cup mandarin orange, drained (or use fresh oranges, chopped)
2 (3 ounce) packages cream cheese, room temperature
1/3 cup confectioners' sugar (icing sugar)
1 1/2 teaspoons fresh lime juice
1 cup whipped cream, whipped
1/4-1/2 teaspoon lime zest

Steps:

  • In a bowl, toss the bananas slices in lemon juice to keep from browning.
  • In an extra large fancy glass bowl, in a layering effect, place the pineapple, blueberries, HALF of the strawberries, oranges, kiwi fruit, watermelon, and the remaining strawberries or raspberries.
  • In a mixer bowl, beat the softened cream cheese until smooth.
  • Add in confectioners sugar, and continue beating.
  • Add in the lime juice; mix to combine.
  • Set the speed to lowest, and add in HALF of the whipped cream; mix until blended.
  • Then add in the remaining whipped cream until blended (still on lowest speed).
  • Pour the whipped dressing all over the fruit in the bowl, and allow to drizzle inside of bowl.
  • Chill for a minimum of 1 hour before serving.

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