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Ensalada Mexicana

From the kitchen of Kathy Absher


Mix all the ingredients in a blender until smooth:
1 ripe avacado
2 T. lemon juice
½ cup sour cream
1/3 cup oil
½ t. sugar
1 t. seasoning salt
½ t. chili powder


Place in large bowl and add dressing just before serving
1 head iceberg lettuce, bitesize pieces
¼ cup grated cheddar cheese
¼ cup chopped green onions
1 small can sliced black olives, drained
Fritos  (as desired)  I use about 2 cups
Garnish with tomato wedges
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