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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I was raised in Southern California, not far from the Mexican border. That explains why I like Mexican food as much as I do. Much of my cooking...even when I'm making American dishes ...is heavily influenced by the kinds of foods and flavors I tasted as a youngster growing up just north of the border. Ingredients:
2 quarts salad greens |
2 medium tomatoes, cut into wedges |
1 bunch green onions, sliced |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 small ripe avocado, peeled |
1/2 cup sour cream |
1/4 cup vegetable oil |
2 tablespoons lemon juice |
1/2 teaspoon sugar |
1/2 teaspoon seasoned salt |
1/2 teaspoon crushed red pepper flakes |
1 to 2 cups corn chips |
Directions:
1. In a large bowl, mix together first four ingredients; cover and chill.
2. For dressing, mash avocado with a fork in a small bowl. Stir in the sour cream, oil, lemon juice, sugar, seasoned salt and pepper flakes. Just before serving, add corn chips to salad; top with dressing and toss to coat. Yield: 6-8 servings.
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