Description
A recipe for Layered Taco Salad with Avocado-Lime Dressing

Ingredients

• 2 fully ripened Mexican avocados, halved, pitted and peeled, divided
  
• 1/4 cup fresh cilantro leaves
  
• 1/4 cup vegetable oil
  
• Lime juice, as directed
  
• 1/2 teaspoon sugar
  
• 1/4 teaspoon salt
  
• 2 cups shredded romaine or iceberg lettuce
  
• 1/4 cup thinly sliced red onion
  
• 1 cup chopped cooked chicken (optional)
  
• 1 can (15 to 16 ounces) refried beans
  
• 3/4 cup chopped tomatoes
  
• 1 cup shredded Cheddar or Monterey Jack cheese

Preparation
To prepare the dressing: Chop one avocado; place in the bowl of a food processor with cilantro, oil, 1-1/2 tablespoons lime juice, sugar, salt and 2 tablespoons water; process until smooth. Transfer to a zippered plastic bag, seal and refrigerate until ready to serve. Coarsely chop remaining avocado; toss with 2 teaspoons lime juice; set aside. In a 9-inch glass pie plate, layer lettuce, onion, chicken, beans, reserved avocado, tomatoes, and cheese in that order. Cover tightly with plastic wrap, pressing directly onto salad. Refrigerate until ready to serve. To serve: Spoon dressing onto salad, spreading evenly. Serve with tortilla chips if desired.

Nutrition
no information available

Serves
Yield: 4 to 6 main dish portions or 10 to 12 appetizer portion

Variations
Per Serving: 421 calories, 13 g protein, 27 g carbohydrate, 31 g fat, 661 mg sodium