Mexican Chef's Salad
|Torn lettuce||6 Cup (96 tbs)|
|Shredded carrot||1 Cup (16 tbs) (2 Carrots)|
|Finely chopped celery||1 Cup (16 tbs), chopped (2 Stalks)|
|Cooked ham||1 Cup (16 tbs), cut in julienne strips|
|Cooked chicken||1 Cup (16 tbs), cut in julienne strips|
|Tomatoes||2 Medium, chopped|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
|Sliced green onion||3 Tablespoon|
|Shredded american cheese||8 Ounce (2 Cups)|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped canned green chili peppers||1⁄4 Cup (4 tbs)|
|Corn chips||2 Cup (32 tbs)|
In large salad bowl combine lettuce, carrot, and celery.
Arrange ham, chicken, tomatoes, olives, and green onion atop.
In 4-cup glass measure combine cheese and milk.
Cook at MEDIUM or COOK POWER 5 (50%) for 3 minutes, stirring twice.
Stir till smooth.
Stir in chili peppers; pour over salad.
Serve at once.
Pass corn chips to sprinkle atop.