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Taos Salad Toss

1 medium head iceberg lettuce, chopped

1 15-ounce can dark red kidney beans, drained

1/2 cup slices pitted ripe olives

1 large avocado, mashed

1/2 cup dairy sour cream

1/4 cup Italian salad dressing

1 tablespoon chopped canned green chili peppers

1 teaspoon minced dried onion

1/4 teaspoon chili powder

1/4 teaspoon salt

1 medium tomato, cut into wedges

1/2 cup shredded sharp cheddar cheese (2 ounces)

1/2 cup tortilla chips

In salad bowl combine lettuce, beans, and olives; chill. To make dressing, blend avocado and sour cream. Stir in Italian dressing, green chili peppers, onion, chili powder, salt, and dash pepper; mix well. Chill. Spoon avocado dressing in center of salad. Arrange tomato wedges in circle atop salad. Top with shredded cheese. Trim edge of bowl with tortilla chips. To serve, toss salad. Makes 8 servings.

Agnese Marhele @ 2009-09-18 18:32:35

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