Henry Winklers Mexican Salad Recipe

Henry Winklers Mexican Salad Recipe

Yield: 5 Servings
Recipe by luhu.jp

Ingredients:

FORMATTED BY JOYCE BURTON
1 1/2 cup: Mayonnaise,
7 ounce: 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" pieces
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 ounce: Can diced green chilies,
6 1/2 ounce: Tortilla chips, crumbled, 1 to 2 bags
2: Avocados, diced

Directions:

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

Preparation Time: 25 minutes.

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.


Source from luhu.jp