Mexican Salad Bowl



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 . Add Dressing.Toss Lightly. Garnish With tomato Wedges And Sprinkle With corn Chips. Serves 8

Source:my Old Recipes

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