Mexican Salad Bowl

         Yield: 6 Servings
Categories: Salads, Sauces, Vegetables

8 c Mixed Greens; Bite-Size 1/4 c Green Onion/Tops; Chopped 1/4 c Green Pepper; Chopped 1/4 c Ripe Olives; Sliced, Pitted 2 lg Tomatoes; Cut Into Wedges ---------------------------AVOCADO SALAD DRESSING--------------------------- 1 lg Avocado, Pitted 2 tb Lemon Juice 1/2 c Dairy Sour Cream 1/4 c Salad Oil 1 ts Seasoned Salt 1/4 ts Chili Powder ---------------------------------GARNISHES--------------------------------- 1/4 c Cheddar Cheese; Shredded 1 c 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.