Mexican Chefs Salad Recipe
Ingredients
| Lettuce leaves - 3 to 4 romaine, torn into bite-size pieces | ||
| Tomato | 1/2 | |
| Avocado - 1/4 to 1/2, cubed | ||
| Onion - 1/8 to 1/4, mild, medium | ||
| Kidney beans - 1/2 to 1 cup cooked , chilled | ||
| Cheddar cheese - 1 oz, well-chilled | ||
| Honey French dressing - as required | ||
Directions
MAKING
1) Line a serving plate with lettuce leaves.
2) In a food processor bowl with a metal blade, process the onion until finely chopped.
3) Sprinkle 1/2 the onions over lettuce, then top with the beans and rest of the onions.
4) In a processor bowl with a shredding disc, process the Cheddar cheese until shredded and sprinkle over salad.
5) Top the salad with chopped tomato and avocado.
6) Pour over the salad dressing as required and a few drops of Tabasco sauce.
SERVING
7) Garnish with the taco chips and serve immediately.
1) Line a serving plate with lettuce leaves.
2) In a food processor bowl with a metal blade, process the onion until finely chopped.
3) Sprinkle 1/2 the onions over lettuce, then top with the beans and rest of the onions.
4) In a processor bowl with a shredding disc, process the Cheddar cheese until shredded and sprinkle over salad.
5) Top the salad with chopped tomato and avocado.
6) Pour over the salad dressing as required and a few drops of Tabasco sauce.
SERVING
7) Garnish with the taco chips and serve immediately.
Chef
