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Mexican Salad |
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Serves: 6
Print this Recipe
Bernice Brown, Paradise, California
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.
© Copyright Reiman Publications, 1993-1997
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