Mexican Salad Bowl Recipe
Ingredients
| Ripe avocado | 1 Small (Dressing) | |
| Lemon juice | 2 Tablespoon (Dressing) | |
| Sour cream | 1/2 Cup (16 tbs) (Dressing) | |
| Sugar | 1/2 Teaspoon (Salad Oil- 1/3 cup) | |
| Seasoned salt | 1 Teaspoon (Salad Oil- 1/3 cup) | |
| Chili powder | 1/2 Teaspoon (Salad Oil- 1/3 cup) | |
| Cheddar Cheese | 1/4 Cup (16 tbs), grated (Salad Greens- 2 quarts, bite-size crisp) | |
| Green onion | 1/4 Cup (16 tbs), chopped (Salad Greens- 2 quarts, bite-size crisp) | |
| Ripe olives | 1/4 Cup (16 tbs), pitted (Salad Greens- 2 quarts, bite-size crisp) | |
| Tomatoes- 2 medium, each cut into 8 wedges | ||
| Corn Chips- 1 cup, coarsely crushed | ||
Directions
MAKING
For Dressing
1) Stone the avocado and peel.
2) In medium bowl, using potato masher crush the avocado with lemon juice.
3) Stir in cream, oil, sugar, salt and chilli powder and mix well.
4) Cover with plastic film and refrigerate, for several hours or until well chilled.
FINALIZING
5) In salad bowl, toss together salad greens, Cheddar cheese, green onion and olives.
6) Place tomato wedges on top.
7) Dredge with corn chips over it.
SERVING
8) Mix in the dressing and toss lightly and serve immediately.
For Dressing
1) Stone the avocado and peel.
2) In medium bowl, using potato masher crush the avocado with lemon juice.
3) Stir in cream, oil, sugar, salt and chilli powder and mix well.
4) Cover with plastic film and refrigerate, for several hours or until well chilled.
FINALIZING
5) In salad bowl, toss together salad greens, Cheddar cheese, green onion and olives.
6) Place tomato wedges on top.
7) Dredge with corn chips over it.
SERVING
8) Mix in the dressing and toss lightly and serve immediately.
Chef
