Luncheon salad supreme
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Chopped; cooked chicken (tuna may be substituted) |
| 2 | cups | Cooked rice |
| 1 | can | Small english peas; (8 1/2-ounce) |
| ½ | cup | Chopped onion |
| 1 | cup | Chopped or diced celery |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | cup | Mayonnaise |
| 8 | mediums | Tomatoes |
| Lettuce | ||
| 1 | Avocado; (i use two unless they are very large) | |
| 1 | cup | Mayonnaise |
| 1 | cup | Sour cream |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Onion juice |
| ¼ | teaspoon | Garlic powder |
| ½ | teaspoon | Salt |
Directions
AVOCADO DRESSING
Combine chicken with all ingredients except tomatoes, lettuce and dressing.
Chill. Remove stem ends from tomatoes. Cut from top about ¾ of the way down each tomato in about 8 pieces. Spread tomatoes open on shredded lettuce or lettuce leaf. Fill with salad mixture and top with Avocado Dressing.
Dressing: Place all ingredients in blender container. Blend until smooth.
Chill. (If prepared well ahead of serving time, place avocado seed in dressing to prevent turning dark).
Source: A Taste of Victoria
Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 Recipe by: The Best of the Best From Texas, p.53 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on May 7, 1998