This side really sparks up a meal and goes fairly well with everything from grilled steak to tuna salad. I like to serve it in individual, lettuce-lined glass bowls with a sour cream star piped on top and a sprinkling of dill.—Karen Ann Bland, Gove, Kansas
“If I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well.” Great Southwest flavor!
Edie DeSpain - Logan, Utah