7-Layer Mexican Salad

Name: 7-Layer Mexican Salad
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 15
Cuisine: Mexican
Ingredients: 3 Tbsps sliced black olives; 118 milliliters rinsed canned kidney beans; 2 green onions, chopped; 2 Tbsps KRAFT Lite Ranch Dressing; 3 Tbsps TACO BELLÂ® Thick & Chunky Salsa; 118 milliliters KRAFT Shredded Cheddar Cheese; 237 milliliters torn fresh spinach; 1 small tomato, seeded, chopped

The recipe 7-Layer Mexican Salad is ready in around 3 hours and 15 minutes and is definitely an excellent gluten free and vegetarian option for lovers of Mexican food. This recipe makes 15 servings with 35 calories, 1g of protein, and 3g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. It works well as a side dish. Head to the store and pick up tomato, lite ranch dressing, cheddar cheese, and a few other things to make it today.

Instructions

Layer first 6 ingredients in serving bowl.

Equipment you will use

Bowl

Drizzle with dressing and salsa.

Ingredients you will need

Salsa

Refrigerate several hours or until chilled.

Equipment

Bowl

Ingredients

Servings:

3Tbsps

sliced black olives 118milliliters

rinsed canned kidney beans 2

green onions, chopped 2Tbsps

KRAFT Lite Ranch Dressing 3Tbsps

TACO BELLÂ® Thick & Chunky Salsa 118milliliters

KRAFT Shredded Cheddar Cheese 237milliliters

torn fresh spinach 1small

tomato, seeded, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Cuvaison Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 29 dollars.