Henry Winkler's Mexican Salad
Source of Recipe
the web
List of Ingredients
1 & 1/2 cup Manonnaise
7 oz. can green chile salsa
1/3 cup catsup
1/2 t. chili powser
1 & 1/2 heads romaine lettuce broken into 1/2 inch pieces.
2 4&1/2 oz cans black olicev, sliced
3 large tomatoes, diced
1 large red onion, diced
1 cup sarp cheddar cheese, grated
4 oz. can diced green chilies
6 & 1/2 oz tortilla chips, crumbled
2 large avocados, diced
Recipe
Early in the day combine mayo, salsa, catsup, and chili powder. Mix well
and chill until ready to use.
When ready to serve, place lettuce in a large bowl. Add the olives,
tomatoes, onion, cheese and chillies.
Top with crumbled chips and avocados.
Spread dressing over top.
You can mane salad bowls out of flour tortillas shells if you like:
Brush both sides of12-16 inch flour tortillas with melted butter.
Press them into small ovenproof bowls and toast 5-8 minutes in a
preheated 375 oven.
Unmold the tortillas and place them directly on the oven rack until they
are crisp and toasted, about 1-2 minutes. Allow to cool until ready to
serve.
We served chilled margaritas, and mexican hot chocolate.
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