Tortilla Salad

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In the mood for a taco salad, follow this recipe.

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Ingredients

  • 1 qt. tortilla chips (4 oz.)
  • 1 qt. shredded lettuce
  • 1 (8 3/4 oz) can red kidney beans, drained
  • 2 medium tomatoes, diced
  • 1/2 C. chopped green onion
  • 1 C. grated Monterey Jack cheese
  • 1 1/2 C. pitted ripe olives, drained, halved
  • Vinaigrette Dressing (recipe follows)
  • 1/2 C. dairy sour cream

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Directions

Divide chips equally among 4 serving plates, about 1 C. each. Top each with 1/4 of the lettuce, kidney beans, tomato, green onion, cheese and olives, in that order. Drizzle with a little vinaigrette dressing. Dollop each with 2 Tbs. sour cream. Pass remaining dressing.

Spicy Vinaigrette Dressing

In small jar, combine 1/2 C. vegetable oil with 1/3 C. white vinegar, 2 Tbs. sugar, 1/4 tsp. each marjoram (crumbled), thyme (crumbled), tarragon (crumbled) and 1/4 to 1/2 tsp. chili powder.

Makes about 1 cup.

Makes 4 servings.

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