| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | Head lettuce | |
| 1/2 | Avocado, cubed | |
| 1/2 | Green pepper, diced sm. | |
| 1/2 | c | Chopped tomatoes |
| 3/4 | c | Cooked kidney beans |
| 1/2 | c | Grated Cheddar cheese |
| 2 | 4 tbsp. French dressing | |
| 1/2 | ts | Crushed oregano |
| 1/4 | c | Marinade |
| 1 | Bag nacho chips | |
| 1/2 | c | Oil |
| 2 | tb | Wine vinegar |
| 1/4 | ts | Salt |
| 1/4 | ts | Mustard powder |
| 1/4 | ts | Paprika |
| 1 | ds | Pepper |
INSTRUCTIONS
OIL & VINEGAR MARINADE Chill kidney beans in marinade. Toss lettuce well with dressing and seasoning. Add vegetables and drained beans and toss cheese over top. *Serve with chips or line a bowl with the chips and fill salad on top or mix chips into salad. Shake ingredients together in jar. Makes 1/2 cup. *Can add onion or fresh garlic, but remove before serving. Posted to FOODWINE Digest 03 Oct 96 From: Joe Ames <[email protected]> Date: Fri, 4 Oct 1996 10:18:29 -0400
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