| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
Tex-Mex |
Salads, Seafood, Tex-mex |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Ripe avocado; mashed |
| 1/3 |
c |
Vegetable oil |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Sour cream |
| 1 |
cl |
Garlic; minced |
| 1/2 |
ts |
Chili powder |
| 1/4 |
ts |
Salt; optional |
| 1/4 |
ts |
Tabasco or |
| 1/4 |
ts |
Hot sauce |
| 2 |
|
Tomatoes; sliced in wedges |
| 1/2 |
c |
Black olives; pitted and sliced |
| 1/4 |
c |
Green onions; sliced |
| 1 |
cn |
Tuna packed in water;drained |
| 1/2 |
c |
Cheddar cheese; shredded |
| 1 |
c |
Fritos; crumbled |
|
|
Lettuce leaves for serving |
INSTRUCTIONS
SALAD
Mix dressing the day before and refrigerate. Mix salad. Just before
serving, add dressing and Fritos. (Fritos will be soggy if salad is not
eaten immediately.) Serve on lettuce or in tomato cup.
Source: Sunflower Sampler, Junior League of Wichita. This serves 2 as a
main course or 4 as a side dish.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Feb 25, 98
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