1/2 cup Ripe avocado, mashed
1/3 cup Vegetable oil
1 tbsp Lemon juice
1/2 cup Sour cream
1 cl Garlic, minced
1/2 tsp Chili powder
1/4 tsp Salt, optional
1/4 tsp Tabasco or
1/4 tsp Hot sauce
SALAD
2 Tomatoes, sliced in wedges
1/2 cup Black olives, pitted and sliced
1/4 cup Green onions, sliced
1 can Tuna packed in water, drained
1/2 cup Cheddar cheese, shredded
1 cup Fritos, crumbled
Lettuce leaves for serving
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Mix dressing the day before and refrigerate. Mix salad. Just before serving, add dressing and Fritos. (Fritos will be soggy if salad is not eaten immediately.) Serve on lettuce or in tomato cup.
Source: Sunflower Sampler, Junior League of Wichita. This serves 2 as a main course or 4 as a side dish. Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Feb 25, 98
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