Recipe - Mexican Salad Bowl

8 cup Mixed Greens; BiteSize
One fourth cup Green Onion/Tops; Chopped
One fourth cup Green Pepper; Chopped
One fourth cup Ripe Olives; Sliced, Pitted
2 lg Tomatoes; Cut Into Wedges

AVOCADO SALAD DRESSING
1 lg Avocado, Pitted
2 tablespoon Lemon Juice
One half cup Dairy Sour Cream
One fourth cup Salad Oil
1 teaspoon Seasoned Salt
One fourth teaspoon Chili Powder

GARNISHES
One fourth cup Cheddar Cheese; Shredded
1 cup Corn Chips; Coarsely Crushed

Combine the greens, green onions, green pepper, olives and tomatoes in a
salad bowl. Cover and refrigerate. Prepare the Avocado Salad Dressing.

TO SERVE: Sprinkle the salad ingredients with the cheese, the the corn
chips. Top with the Avocado Salad Dressing and toss lightly to coat.

AVOCADO SALAD DRESSING:

Mash the avocado and lemon juice together. Add the rest of the
ingredients, blending well, and cover. Refrigerate for several hours to
blend the flavors before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini