Mexican Salad Bowl

Photo: flickr user jeffk

Ingredients

8 cups Mixed Greens, Bite-Size

1/4 cup Green Onion/Tops, Chopped

1/4 cup Green Pepper, Chopped

1/4 cup Ripe Olives, Sliced, Pitted

2 lrg Tomatoes, Cut Into Wedges

1 lrg Avocado, Pitted

2 tablespoons Lemon Juice

1/2 cup Dairy Sour Cream

1/4 cup Salad Oil

1 teaspoon Seasoned Salt

1/4 teaspoon Chili Powder

1/4 cup Cheddar Cheese, Shredded

1 cup Corn Chips, Coarsely Crushed

Preparation

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.

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Tags:

South American

sauce

vegetable

American

hispanic

salad

Mexican

Yield:

6.0 servings

Added:

Saturday, March 6, 2010 - 2:56am

Creator:

Anonymous

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