Mexican Salad
by Kelley Jankowski
serves: 12
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Good for chimichangas, enchiladas or tacos. |
Ingredients: |
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1 head |
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iceberg lettuce, chopped |
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1/2 c |
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cheddar cheese |
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1/2 c |
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chopped green onion |
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1/2 c |
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sliced black olives |
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4 c |
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diced tomatoes |
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1 c |
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tortilla chips, crushed |
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1 avocado |
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smashed |
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1 T |
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lemon juice |
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1/2 c |
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sour cream |
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1/2 c |
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vegetable oil |
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1/2 tsp |
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sugar |
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1/2 tsp |
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garlic salt |
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1/2 tsp |
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chili pwdr |
Directions: |
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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.
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