Mexican Salad

Mexican Salad

Mexican Salad

Servings:*

8

Ingredients

  • 1 head iceberg lettuce, (about 6 cups torn)
  • 1/2 cup grated sharp Cheddar cheese, (2 ounces)
  • 1/2 cup chopped green onion
  • 1/2 cup sliced ripe olives
  • 4 tomatoes, sliced
  • 1 cup crushed tortilla chips
  • 1 avocado, mashed
  • 1 tablespoon Lemon Juice
  • 1/2 cup sour cream, (4 ounces)
  • 1/3 cup Vegetable Oil
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder

Directions

  1. Tear lettuce into bite-sized pieces.
  2. Combine lettuce, cheese, onions, olives, and tomatoes in large salad bowl.
  3. To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt, and chili powder; mix until smooth. This may be done in a blender.
  4. Toss salad with dressing and add crushed chips last.
  5. Special Diets:
  6. Reduced Sodium: Use low-salt cheese. Omit olives. For the dressing, use garlic powder instead of garlic salt. Omit tortilla chips. 67 mg sodium per serving.
  7. Reduced Calorie: Omit olives. Use low-fat cheese. For the dressing, use 3/4 cup buttermilk in place of sour cream. Use 3/4 teaspoon garlic salt, and 3/4 teaspoon chili powder. 134 calories per serving.
  8. Diabetic exchange (for original recipe): 1 vegetable exchange & 1 starch exchange & 3 1/2 fat exchanges.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.