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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Reports Ann Eastman of Greenville, California, The bowl is usually 'licked clean' when I make this hearty salad for our Grange group. I sometimes substitute tuna for the shrimp. Ingredients:
5 cups torn leaf lettuce |
2 medium tomatoes, cut into wedges |
1 cup (4 ounces) shredded cheddar cheese |
1 cup cooked salad shrimp |
1 cup corn chips |
1/2 cup sliced ripe olives |
1/4 cup sliced green onions |
avocado dressing: |
1/2 cup mashed ripe avocado |
1 tablespoon lemon juice |
1/2 cup sour cream |
1/3 cup canola oil |
1 garlic clove, minced |
1/2 teaspoon sugar |
1/2 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon hot pepper sauce |
Directions:
1. In a large salad bowl, combine the first seven ingredients; set aside. In a blender, combine dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Serve immediately. Yield: 6-8 servings.
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