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Taos Salad Toss

Chef.at.Home's picture
Ingredients
  Iceberg lettuce head 1 Medium, chopped
  Canned red kidney beans 15 Ounce, drained (1 Can)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
  Avocado 1 Large, mashed
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Italian salad dressing 1⁄4 Cup (4 tbs)
  Chopped canned green chili peppers 1 Tablespoon
  Minced dried onion 1 Teaspoon
  Chili powder 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Tomato 1 Medium, cut into wedges
  Shredded sharp cheddar cheese 2 Ounce (0.5 Cup)
  Tortilla chips 1⁄2 Cup (8 tbs)
Directions

In salad bowl combine lettuce, beans, and olives; chill.
To make dressing, blend avocado and sour cream.
Stir in Italian dressing, green chili peppers, onion, chili powder, salt, and dash pepper; mix well.
Chill.
Spoon avocado dressing in center of salad.
Arrange tomato wedges in circle atop salad.
Top with shredded cheese.
Trim edge of bowl with tortilla chips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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