| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Salads, Vegetables, Sauces |
6 |
Servings |
INGREDIENTS
| 8 |
c |
Mixed Greens; Bite-Size |
| 1/4 |
c |
Green Onion/Tops; Chopped |
| 1/4 |
c |
Green Pepper; Chopped |
| 1/4 |
c |
Ripe Olives; Sliced, Pitted |
| 2 |
lg |
Tomatoes; Cut Into Wedges |
| 1 |
lg |
Avocado, Pitted |
| 2 |
tb |
Lemon Juice |
| 1/2 |
c |
Dairy Sour Cream |
| 1/4 |
c |
Salad Oil |
| 1 |
ts |
Seasoned Salt |
| 1/4 |
ts |
Chili Powder |
| 1/4 |
c |
Cheddar Cheese; Shredded |
| 1 |
c |
Corn Chips; Coarsely Crushed |
INSTRUCTIONS
AVOCADO SALAD DRESSING
GARNISHES
Combine the greens, green onions, green pepper, olives and tomatoes in a
salad bowl. Cover and refrigerate. Prepare the Avocado Salad Dressing.
TO SERVE: Sprinkle the salad ingredients with the cheese, the the corn
chips. Top with the Avocado Salad Dressing and toss lightly to coat.
AVOCADO SALAD DRESSING:
Mash the avocado and lemon juice together. Add the rest of the
ingredients, blending well, and cover. Refrigerate for several hours to
blend the flavors before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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