Ensalada Mexicana
From the kitchen of Kathy Absher
DRESSING
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
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
SALAD
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
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