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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.

Anna


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       Volume I - March 26, 2010

Southwestern Salad

Serves: 8


        

  Download this recipe.

1 (15-ounce) can pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 large tomato, seeded and chopped
1 avocado, chopped
1 (8-ounce) bottle Catalina salad dressing, divided
2 cups (8 ounces) shredded cheddar cheese
1 head (medium) lettuce, torn into bite-size pieces
4 cups corn chips


In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Pass the remaining dressing.


Carolyn Oler, Gilbert, Arizona
© Copyright Reiman Publications, 1993-1997


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