Mexican Chef's Salad Recipe
Ingredients
| Lettuce | 6 Cup (16 tbs) | |
| Shredded carrot | 1 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs), chopped | |
| 1 cup cooked ham cut in julienne strips | ||
| 1 cup cooked chicken cut in julienne strips | ||
| Tomatoes | 2 Medium, chopped | |
| Ripe olives | 1/4 Cup (16 tbs), pitted | |
| 3 tablespoons sliced green onion | ||
| American Cheese | 2 Cup (16 tbs), shredded | |
| Milk | 1/2 Cup (16 tbs) | |
| Green chili peppers | 1/4 Cup (16 tbs), chopped | |
| Corn chips | 2 Cup (16 tbs) | |
Directions
In large salad bowl combine lettuce, carrot, and celery.
Arrange ham, chicken, tomatoes, olives, and green onion atop.
In 4-cup glass measure combine cheese and milk.
Cook at MEDIUM or COOK POWER 5 (50%) for 3 minutes, stirring twice.
Stir till smooth.
Stir in chili peppers; pour over salad.
Toss lightly.
Serve at once.
Pass corn chips to sprinkle atop.
Arrange ham, chicken, tomatoes, olives, and green onion atop.
In 4-cup glass measure combine cheese and milk.
Cook at MEDIUM or COOK POWER 5 (50%) for 3 minutes, stirring twice.
Stir till smooth.
Stir in chili peppers; pour over salad.
Toss lightly.
Serve at once.
Pass corn chips to sprinkle atop.
Chef
