Mexican Salad Bowl

Mexican Salad Bowl

Dressing: 1 small ripe avocado 2 T. lemon juice 1/3 cup salad oil 1/2 cup sour cream 1/2 t. chili powder Salad: 2 quarts bite size crisp salad greens 1/4 cup grated Cheddar cheese 1/4 cup chopped green onions 1/4 cup pitted ripe olives, sliced 2 medium tomatoes, each cut into 8 wedges 1 cup coarsely crushed corn chips

Day before, make dressing. Halve the avocado lengthwise. Remove pit and peel. In medium bowl, crush avocado with lemon juice, using potato masher. Add 1/3 cup salad oil 1/2 t. salt and remaining dressing ingredients. Mix well. Refrigerate covered with plastic wrap to chill. Next day, to serve, in salad bowl, mix salad greens, Cheddar cheese, green onions and olives. Add dressing.Toss lightly. Garnish with tomato wedges and sprinkle with corn chips. Serves 8 Source:My Old Recipes

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