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Mexican Chefs Salad

I.am.Vegetarian's picture
Ingredients
  Romaine lettuce leaves 4 , torn into bite-size pieces
  Tomato 1⁄2 , chopped
  Avocado 1⁄2 , cubed
  Mild onion 1⁄4 Medium
  Kidney beans 1 Cup (16 tbs), cooked, chilled
  Cheddar cheese 1 Ounce, well chilled
  Honey french dressing 1⁄2 Cup (8 tbs)
Directions

MAKING
1) Line a serving plate with lettuce leaves.
2) In a food processor bowl with a metal blade, process the onion until finely chopped.
3) Sprinkle 1/2 the onions over lettuce, then top with the beans and rest of the onions.
4) In a processor bowl with a shredding disc, process the Cheddar cheese until shredded and sprinkle over salad.
5) Top the salad with chopped tomato and avocado.
6) Pour over the salad dressing as required and a few drops of Tabasco sauce.

SERVING
7) Garnish with the taco chips and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Avocado
Interest: 
Everyday
Preparation Time: 
15 Minutes
Servings: 
6

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