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Mexican Salad
by Kelley Jankowski
serves: 12
  Good for chimichangas, enchiladas or tacos.
Ingredients:
  1 head   iceberg lettuce, chopped
  1/2 c   cheddar cheese
  1/2 c   chopped green onion
  1/2 c   sliced black olives
  4 c   diced tomatoes
  1 c   tortilla chips, crushed
  1 avocado   smashed
  1 T   lemon juice
  1/2 c   sour cream
  1/2 c   vegetable oil
  1/2 tsp   sugar
  1/2 tsp   garlic salt
  1/2 tsp   chili pwdr
Directions:
  Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl.
To make dressing, combine avocado, lemon juice, s. cream, oil, sugar and garlic salt and chili pwdr and mix until smooth.
This may be done in food processor or blender
Toss salad and dressing and add crushed chips last. Serve immediately.