Mexican salad bowl

Yield: 6 Servings

Measure 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

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.

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