Henry winkler's mexican salad
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Mayonnaise |
| 7 | ounces | Can green chile salsa |
| ⅓ | cup | Catsup |
| ½ | teaspoon | Chili powder |
| 1½ | Heads romaine; 1-2 heads, broken into 1/2\" pieces | |
| 2 | cans | 2 1/4 oz sliced black olives |
| 3 | larges | Ripe tomatoes; diced, 2-3 |
| 1 | large | Red onion; diced |
| ½ | cup | Sharp cheddar cheese; grated |
| 4 | ounces | Can diced green chilies |
| 6½ | ounce | Tortilla chips; crumbled, 1 to 2 bags |
| 2 | Avocados; diced | |
Directions
FORMATTED BY JOYCE BURTON
Early in day: Combine mayonnaise, salsa, catsup and chili powder.
Chill.
When ready to serve: Place romaine in large serving bowl; add olives, tomatoes, onion, cheese and chilies. Top with crumbled chips and avacados. Spread dressing on top; serve. 4 to 6 servings Preparation Time: 25 minutes.
Source: "Tampa Treasures" from the Junior League of Tampa, received from Sue Woodward in the Delphi February 1995 cookbook swap. Henry Winkler contributed this recipe when he was in Tampa directing the movie, "Cop and a Half."
Treasure Tip: For an impressive presentation, serve this salad in flour tortilla shells. Brush both sides of 12- or 16-inch flour tortillas with melted butter. Press them into small ovenproof bowls; toast 5 to 8 minutes in a 375~ oven. Unmold the tortillas; place them directly on the oven rack until they are crisp and toasted, 1 to 2 minutes.