Henry Winkler's Mexican Salad

* Exported from MasterCook *

HENRY WINKLER'S MEXICAN SALAD

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- ------FORMATTED BY JOYCE
BURTON-----------------
1 1/2 c Mayonnaise
7 oz Can green chile salsa
1/3 c Catsup
1/2 ts Chili powder
1 1/2 Heads romaine -- 1-2 heads,
-broken into 1/2" pieces
2 cn 2 1/4 oz sliced black olives
3 lg Ripe tomatoes -- diced, 2-3
1 lg Red onion -- diced
1/2 c Sharp cheddar cheese -- grated
4 oz Can diced green chilies
6 1/2 oz Tortilla chips -- crumbled,
-1 to 2 bags
2 Avocados -- diced

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.



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