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



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.


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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