"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Mexican Salad Recipe

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This recipe for Mexican Salad, by , is from Food & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Rudd
Added: Monday, April 18, 2005


1 1/2 c. mayonaise
7 oz. can green chile salsa
1/3 c. catsup
1/2 tsp. chili pepper
1 1/2 heads romaine;1-2 heads, broken into
1/2" pieces
2 cn. 2 1/4 oz. sliced black olives
3 lg. ripe tomatoes, diced
1/2 c sharp cheddar cheese, grated
4 oz. can diced green chiles
6 1/2 oz. tortilla chips, crumbled, 1 to bags
2 avocados

Early in day, combine mayonaise, salsa, catsup and chili powder. Chill.
When ready to serve, Place romaine in large serving bowl; add olives, tomatoes, onion, cheese, and chiles. Top with crumbled chips and avocaddos. Spread dressing on top; serve.
Tip: For an impressive presentation, serve this salad on flour tortilla shells. Brush both sides of 12 or 16 inch flour tortillas with melted butter. Press them into small ovenproof bowl; toast 5 to 8 minutes in a 375 degree oven. Unmold the tortillas; place them directly on the oven rack until they are crisp and toasted, 1 to 2 minutes.

Personal Notes:
Personal Notes:
This is the orginal Henry Winkler's Mexican Salad recipe.




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