El Piqueno Salad
Source of Recipe
Southern Living: The Salad Cookbook / pg. 82
List of Ingredients
1 can Mexicorn
2 cups large curd cottage cheese
2 green onions with tops -- minced
3/4 cup sour cream
1/2 cup salad mustard
dash hot sauce
3/4 cup corn chips -- crushed Recipe
Drain the corn and place in a bowl. Stir in the cottage cheese and onions
and chill thoroughly. Combine remaining ingredients except corn chips and
whip thoroughly. Add the corn chips to salad mixture. Pour the sour cream
mixture over salad mixture and toss well. Serve on crisp lettuce leaves,
if desired.
Source:
"Mrs. Carl R. Payne, Denison, Texas"
Copyright:
"1979 Oxmoor House, Inc."
Yield:
"6 - 8 servings"
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