Romaine Salad with Avocado Dressing Recipe

Romaine Salad with Avocado Dressing Recipe Romaine Salad with Avocado Dressing Recipe photo by Taste of Home Rating 5

This colorful salad looks great on a buffet table and tastes even better. The crunchy corn chips are a nice change from croutons. —Sandra Forsyth, Edmonton, Alberta

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Romaine Salad with Avocado Dressing Recipe
  • Prep/Total Time: 25 min.
  • Yield: 12 Servings
25 25

Ingredients

  • 1 medium ripe California Avocado, peeled and cubed
  • 1/2 cup mayonnaise
  • 1/4 cup canola oil
  • 3 tablespoons lemon juice
  • 2 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1 bunch romaine, torn
  • 3 medium tomatoes, cut into wedges
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 green onions, chopped
  • Corn chips

Directions

  • For dressing, place the first seven ingredients in a blender; cover and process until blended.
  • In a large bowl, combine the romaine, tomatoes, cheese, olives and onions. Pour dressing over salad; toss to coat. Sprinkle with corn chips. Yield: 12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 187 calories, 18 g fat (4 g saturated fat), 13 mg cholesterol, 260 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Romaine Salad with Avocado Dressing in Taste of Home August/September 2006, p37

Tip

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.

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Reviews for Romaine Salad with Avocado Dressing

Romaine Salad with Avocado Dressing Recipe

Romaine Salad with Avocado Dressing

Tell us what you think of this recipe.
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(1-9) of 9 reviews

Reviewed on Jan. 29, 2013 by BetsyGirl801

I made this recipe because of the great reviews but I have to say, I really disagree with comments. The dressing flavor-wise was way too heavy on the fats. The mayo really kills the avocado taste. I won't be making this dud again.

Reviewed on Jun. 28, 2012 by WillaSharon

I make extra dressing to use on Carne Asada sandwiches, not being a taco person. Everyone loves it, and we have some picky eaters.

Reviewed on Mar. 03, 2012 by deannasnz

I love this dressing! Actually didn't make the rest of the salad, just serving it with mixed greens, avocado and feta, but it would be delish with anything. I might try a couple T. less mayo and a large avocado instead.

Reviewed on Jul. 26, 2011 by scrapo

Very good! I sprinkle some cheddar cheese on when tossing the salad together. Have used both tortilla chips and corn chips - both are good! Light mayonnaise seemed to work fine as well.

Reviewed on Jul. 12, 2011 by joniotto

Delicious! Love the dressing!

Reviewed on May. 12, 2010 by toli

My family loved the salad! I didn't use all the dressing. I thought it would be over dressed. We used the leftover for a sandwhich spread. FABULOUS!!!

Reviewed on Apr. 21, 2010 by nhatalsky

This is a GREAT main dish salad recipe and one I go to time and time again! I LOVE the corn chips on it, and the dressing is fantastic! I'm making it for dinner again tonight, and am already looking forward to it!

Reviewed on Dec. 16, 2008 by HBcook

Great salad. I agree that the corn chips aren't needed. The dressing is the key but don't over dress.

Reviewed on Dec. 26, 2007 by flute salad

The dressing is absolutely fantastic! I love it!! I use as a dip, sandwich spread, etc. I personally don't think that the corn chips would be good on it. The salad is SO GOOD without it, that I think it would be too much and kind of a wrong texture.

 
 

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