Best Mexican Layered Fruit Salad Recipes

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

Ingredients

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.

MEXICAN LAYERED FRUIT SALAD

Mexican Layered Fruit Salad image

The authentic Mexican version uses cream and a sprinkling of pomegranate seeds. This version uses yogurt, coconut, and walnuts for color and crunch.

Provided by morgainegeiser

Categories Mexican

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 large sweet apple, unpeeled, cut into small cubes
1 ripe papaya, peeled and cut into small cubes, seeds discarded
1 large ripe banana, cut into small cubes
1 cup ripe pineapple, cut into small cubes
1 cup nonfat vanilla yogurt
1 teaspoon shredded unsweetened coconut
1 tablespoon chopped walnuts or 1 tablespoon pecans
1 tablespoon honey

Steps:

Chill all fruit before preparing the salad. Cut the fruit and assemble the salad just before serving.
Layer the fruits in the order listed. Spread the yogurt over the top of the salad. Sprinkle evenly with coconut and nuts. Drizzle with honey.
Serve right away.

Nutrition Facts : Calories 132.8, Fat 1.8, SaturatedFat 0.7, Sodium 11.7, Carbohydrate 31.2, Fiber 4.3, Sugar 22.5, Protein 1.4

MEXICAN-STYLE FRUIT SALAD

Mexican-Style Fruit Salad image

Katie loved visiting the various Mexican-American fruit stands during her time in Los Angeles. The vendors would sprinkle fruit cups with fresh lime juice and the popular chile-lime salt Tajin. Inspired by those stops, she created this larger format fruit salad that has a hint of spice. The result is a refreshing and irresistible snack.

Provided by Katie Lee Biegel

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 cups cubed mango
2 cups cubed papaya
2 cups cubed pineapple
2 cups cubed watermelon
1 cup English cucumber chunks
1/2 cup unsweetened coconut flakes
2 oranges, sliced into wheels
Juice of 1 lime
Chile-lime salt, such as Tajin, to taste

Steps:

Mix the mango, papaya, pineapple, watermelon, cucumber, coconut flakes and oranges in a large bowl. Stir in the lime juice. Sprinkle with the chile-lime salt to your desired spiciness level.

MEXICAN SALAD

Mexican Salad image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 cups mayonnaise
1 cup milk
1 cup sour cream
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
A few dashes hot sauce, or to taste
1 clove garlic, grated
Salt and freshly ground black pepper
3 ears corn, shucked
3 heads green leaf lettuce, torn into chunks
2 cups halved red grape tomatoes
1/2 red onion, diced
1 cup grated Monterey Jack cheese
2 cups crushed-up tortilla chips

Steps:

For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
Pour the dressing into a small serving bowl and serve alongside the salad.

7-LAYER MEXICAN SALAD

7-Layer Mexican Salad image

Hearty Mexican ingredients, including beans and salsa, join with fresh spinach, tomatoes and green onions for seven layers of crowd-pleasing salad.

Provided by My Food and Family

Categories Side Dish Recipes

Number Of Ingredients 8

Ingredients

1-1/2 cups torn fresh spinach
1 small tomato, seeded, chopped
2 green onions, chopped
3 Tbsp. sliced black olives
1/2 cup rinsed canned kidney beans
1/2 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. KRAFT Lite Ranch Dressing
3 Tbsp. TACO BELL® Thick & Chunky Salsa

Steps:

Layer first 6 ingredients in serving bowl.
Drizzle with dressing and salsa.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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

Ingredients

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