MEXICAN SALAD

Mexican Salad image

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.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

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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

Steps:

In a large bowl, mix together first four ingredients; cover and chill. , 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.

Nutrition Facts :

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