Mexican salad bowl
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Mixed Greens; Bite-Size |
| ¼ | cup | Green Onion/Tops; Chopped |
| ¼ | cup | Green Pepper; Chopped |
| ¼ | cup | Ripe Olives; Sliced, Pitted |
| 2 | larges | Tomatoes; Cut Into Wedges |
| 1 | large | Avocado, Pitted |
| 2 | tablespoons | Lemon Juice |
| ½ | cup | Dairy Sour Cream |
| ¼ | cup | Salad Oil |
| 1 | teaspoon | Seasoned Salt |
| ¼ | teaspoon | Chili Powder |
| ¼ | cup | Cheddar Cheese; Shredded |
| 1 | cup | Corn Chips; Coarsely Crushed |
Directions
AVOCADO SALAD DRESSING
GARNISHES
Combine the greens, green onions, green pepper, olives and tomatoes in a salad bowl. Cover and refrigerate. Prepare the Avocado Salad Dressing.
TO SERVE: Sprinkle the salad ingredients with the cheese, the the corn chips. Top with the Avocado Salad Dressing and toss lightly to coat.
AVOCADO SALAD DRESSING:
Mash the avocado and lemon juice together. Add the rest of the ingredients, blending well, and cover. Refrigerate for several hours to blend the flavors before serving.