| 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 <ames@PROLOG.NET>
Date: Fri, 4 Oct 1996 10:18:29 -0400
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”