7-Layer Mexican Salad

Vegetarian
Gluten Free
Health score
4%
7-Layer Mexican Salad
195 min.
15
34kcal

Suggestions

Ingredients

  • Tbsp olives black sliced
  • 0.5 cup kidney beans canned rinsed
  •  green onions chopped
  • Tbsp lite ranch dressing kraft
  • Tbsp taco bellâ® & chunky salsa thick
  • 0.5 cup cheddar cheese shredded kraft
  • 1.5 cups torn spinach fresh
  • small tomatoes seeded chopped

Equipment

  • bowl

Directions

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

Nutrition Facts

Calories34kcal
Protein16.35%
Fat62.75%
Carbs20.9%

Properties

Glycemic Index
12.07
Glycemic Load
0.42
Inflammation Score
-3
Nutrition Score
2.7569565423157%

Flavonoids

Naringenin
0.04mg
Luteolin
0.03mg
Kaempferol
0.22mg
Myricetin
0.02mg
Quercetin
0.33mg

Nutrients percent of daily need

Calories:34.4kcal
1.72%
Fat:2.47g
3.8%
Saturated Fat:0.9g
5.65%
Carbohydrates:1.85g
0.62%
Net Carbohydrates:1.24g
0.45%
Sugar:0.57g
0.63%
Cholesterol:4.29mg
1.43%
Sodium:109.26mg
4.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.45g
2.9%
Vitamin K:21.47µg
20.44%
Vitamin A:409.87IU
8.2%
Calcium:35.47mg
3.55%
Phosphorus:31.96mg
3.2%
Manganese:0.06mg
2.94%
Folate:10.35µg
2.59%
Vitamin C:2.09mg
2.53%
Fiber:0.61g
2.44%
Vitamin E:0.28mg
1.87%
Vitamin B2:0.03mg
1.86%
Potassium:65.01mg
1.86%
Selenium:1.29µg
1.84%
Magnesium:6.96mg
1.74%
Zinc:0.22mg
1.46%
Vitamin B6:0.03mg
1.32%
Iron:0.23mg
1.28%
Copper:0.02mg
1.17%