Taos Salad Toss Recipe
Ingredients
| Iceberg lettuce head | 1 Medium, chopped | |
| 1 15-ounce can dark red kidney beans, drained | ||
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
| Avocado | 1 Large, mashed | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Italian salad dressing | 1/4 Cup (16 tbs) | |
| Green chili peppers | 1 Tablespoon, chopped | |
| Minced onion | 1 Teaspoon, dried | |
| Chili powder | 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Tomato | 1 Medium, cut into wedges | |
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs) | |
| Tortilla chips | 1/2 Cup (16 tbs) | |
Directions
In salad bowl combine lettuce, beans, and olives; chill.
To make dressing, blend avocado and sour cream.
Stir in Italian dressing, green chili peppers, onion, chili powder, salt, and dash pepper; mix well.
Chill.
Spoon avocado dressing in center of salad.
Arrange tomato wedges in circle atop salad.
Top with shredded cheese.
Trim edge of bowl with tortilla chips.
To make dressing, blend avocado and sour cream.
Stir in Italian dressing, green chili peppers, onion, chili powder, salt, and dash pepper; mix well.
Chill.
Spoon avocado dressing in center of salad.
Arrange tomato wedges in circle atop salad.
Top with shredded cheese.
Trim edge of bowl with tortilla chips.
Chef
