I was raised in Southern California, not far from the Mexican border. That explains why I like Mexican food as much as I do. Much of my cooking...even when I'm making "American dishes"...is heavily influenced by the kinds of foods and flavors I tasted as a youngster growing up just north of the border.
Featured In: 33 Bright Winter Salads
- 2 quarts salad greens
- 2 medium tomatoes, cut into wedges
- 1 bunch green onions, sliced
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 small ripe avocado, peeled
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 2 tablespoons lemon juice
- 1/2 teaspoon sugar
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon crushed red pepper flakes
- 1 to 2 cups corn chips
- In a large bowl, mix together first four ingredients; cover and chill.
- For dressing, mash avocado with a fork in a small bowl. Stir in the sour cream, oil, lemon juice, sugar, seasoned salt and pepper flakes. Just before serving, add corn chips to salad; top with dressing and toss to coat. Yield: 6-8 servings.
Originally published as Mexican Salad in Country Extra January 1993, p47
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