Ensalada Mazatlan
- 1/2 Cup sour cream
- 3 T. Mayonnaise
- 1 Small clove garlic, Minced
- 1 T. oregano, Crumbled
- 1/2 T. chili powder
- 2 Cans tuna, Drained And Flaked (7 oz Each)
- 3/4 Cup Pitted ripe olives, Sliced
- 34 Cup Chopped tomatoes
- 3/4 Cup Sliced celery
- 1 Can Mild Green chile Salsa (7 Oz)
- 1 Small Head iceberg lettuce, Shredded
- 1 avocado, Sliced
Extra Olive And tomato Wedges
For Dressing, Mix sour cream, Mayonnaise, garlic, oregano, And chili powder. For Salad, Mix tuna, tomatoes, celery And All But 2 T. green chile Salsa. Line Plate or Bowl With lettuce. Top With Salad. Garnish With avocado Slices, And tomato Wedges. Dollop With Some Dressing And Reserved 2 T. Salsa. Pass Remaining Dressing. Serves 4
Source: my Old Recipes