Henry Winklers Mexican Salad Recipe

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Mexican Salad Recipes

Ingredients:

FORMATTED BY JOYCE BURTON

1 1/2 cup mayonnaise
7 oz can green chile salsa
1/3 cup catsup
1/2 tsp chili powder
1 1/2 heads romaine, 1-2 heads, broken into 1/
2 can 2 1/4 oz sliced black olives
3 large ripe tomatoes, diced, 2-3
1 large red onion, diced
1/2 cup sharp cheddar cheese, grated
4 oz can diced green chilies
6 1/2 oz tortilla chips, crumbled, 1 to 2 bags
2 avocados, diced

Instructions:

Early in day: Combine mayonnaise, salsa, catsup and chili powder.
Chill.

When ready to serve: Place romaine in large serving bowl; add olives,
tomatoes, onion, cheese and chilies. Top with crumbled chips and
avacados. Spread dressing on top; serve. 4 to 6 servings


Source: "Tampa Treasures" from the Junior League of Tampa, received
from Sue Woodward in the Delphi February 1995 cookbook swap. Henry
Winkler contributed this recipe when he was in Tampa directing the
movie, "Cop and a Half."

Treasure Tip: For an impressive presentation, serve this salad in
flour tortilla shells. Brush both sides of 12- or 16-inch flour
tortillas with melted butter. Press them into small ovenproof bowls;
toast 5 to 8 minutes in a 375~ oven. Unmold the tortillas; place
them directly on the oven rack until they are crisp and toasted, 1 to
2 minutes.

Preparation Time: 25 mi

Servings: 5

 

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Truths are first clouds; then rain, then harvest and food Henry Ward Beecher

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