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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - May 25, 2007

Mexican Salad

Serves: 6


        

  Download this recipe.

2 quarts salad greens
2 medium tomatoes, cut into wedges
1 bunch green onions, sliced
1 (2 1/4-ounce) can sliced ripe olives, drained
1 to 2 cups corn chips

AVOCADO DRESSING:
1 small ripe avocado, peeled
2 tablespoons lemon juice
1/2 cup sour cream
1/4 cup vegetable oil
1/2 teaspoon seasoned salt
1/2 teaspoon dried red pepper flakes
1/2 teaspoon sugar


In a large bowl, mix together first four ingredients; cover and chill. For dressing, mash avocado with a fork in a small mixing bowl. Stir in the lemon juice, sour cream, oil, seasoned salt, red pepper flakes and sugar; mix well. Just before serving, add corn chips to salad; pour dressing over and toss.


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