Mexican Salad Bowl Recipe - Cooking Index
Mexican Salad Bowl Recipe - Cooking Index
| 8 cups | 880g / 31oz | Mixed greens - bite-size |
| 1/4 cup | 15g / 0.5oz | Green onion/tops - chopped |
| 1/4 cup | 36g / 1.3oz | Green pepper - chopped |
| 1/4 cup | 59ml | Ripe olives; sliced - pitted |
| 2 cups | 125g / 4.4oz | Tomatoes - cut into wedges (large) |
| Avocado Salad Dressing | ||
| 1 | Avocado - pitted (large) | |
| 2 tablespoons | 30ml | Lemon juice |
| 1/2 cup | 118ml | Dairy sour cream |
| 1/4 cup | 59ml | Salad oil |
| 1 teaspoon | 5ml | Seasoned salt |
| 1/4 teaspoon | 1.3ml | Chili powder |
| Garnishes | ||
| 1/4 cup | 36g / 1.3oz | Cheddar cheese - shredded |
| 1 cup | 62g / 2.2oz | Corn chips - coarsely crushed |
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, and 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.
Source:
Elizabeth Powell
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