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Tex-Mex tomato salad




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1 small head Romaine lettuce
4 large tomatoes
1/3 cup ( 75 mL) light mayonnaise
1 to 2 garlic cloves, minced
1/2 tsp ( 2 mL) each of chili powder and ground cumin
4 green onions, thinly sliced
1 cup ( 250 g) grated Monterey Jack or mozzarella cheese
2 cups ( 500 mL) corn chips



Recipe



. Wash, dry and tear lettuce or cut into bite-size pieces. Place in a salad bowl. Seed and coarsely chop tomatoes. In another bowl, stir mayonnaise with 1 minced garlic clove, chili powder and cumin. Taste and add more garlic, if you like.

2. Stir tomatoes into mayonnaise mixture. Toss with lettuce. Add green onions and cheese and toss. Taste and add a sprinkling of chili powder or cumin, if needed. If corn chips are large, break into bite-size pieces. Sprinkle into salad and serve.