CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Salad |
6 |
Servings |
INGREDIENTS
2 |
lg |
Tomatoes; chopped |
2 |
|
Fresh Serrano or Jalapeno chiles; finely chopped |
1 |
sm |
White onion; chopped |
2 |
|
Scallions; green part only, chopped |
2 |
|
Large; ripe avocados, peeled, pitted; and halved |
3 |
tb |
Fresh cilantro; chopped |
1 |
tb |
Lime juice |
|
|
Salt / garlic powder (up to) |
3 |
cn |
Smoked oysters; drained |
2 |
c |
Shredded Monterey Jack |
|
|
Lettuce leaves; tomato slices & warm tortillas |
INSTRUCTIONS
CASA GRANDE
E. 200TH SOUTH, SALT LAKE CITY
WINE: J. LOHR CHENIN BLANC, 1983
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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