| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Salads |
5 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Mayonnaise |
| 7 |
oz |
Can green chile salsa |
| 1/3 |
c |
Catsup |
| 1/2 |
t |
Chili powder |
| 1 1/2 |
|
Heads romaine, 1-2 heads |
|
|
broken into 1/2" pieces |
| 2 |
|
2 1/4 oz sliced black olives |
| 3 |
|
Ripe tomatoes, diced 2-3 |
| 1 |
|
Red onion, diced |
| 1/2 |
c |
Sharp cheddar cheese, grated |
| 4 |
oz |
Can diced green chilies |
| 6 1/2 |
oz |
Tortilla chips, crumbled |
|
|
1 to 2 bags |
| 2 |
|
Avocados, diced |
INSTRUCTIONS
Early in day: Combine mayonnaise, salsa, catsup and chili powder.
Chill. When ready to serve: Place romaine in large serving bowl; add
olives, tomatoes, onion, cheese and chilies. Top with crumbled chips
and avacados. Spread dressing on top; serve. 4 to 6 servings
Preparation Time: 25 minutes. Source: "Tampa Treasures" from the
Junior League of Tampa, received from Sue Woodward in the Delphi
February 1995 cookbook swap. Henry Winkler contributed this recipe
when he was in Tampa directing the movie, "Cop and a Half." Treasure
Tip: For an impressive presentation, serve this salad in flour
tortilla shells. Brush both sides of 12- or 16-inch flour tortillas
with melted butter. Press them into small ovenproof bowls; toast 5 to
8 minutes in a 375~ oven. Unmold the tortillas; place them directly
on the oven rack until they are crisp and toasted, 1 to 2 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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