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Recipe: Henry Winkler's Mexican Salad and Tortilla Shells

Salads - Assorted
HENRY WINKLER'S MEXICAN SALAD

"Henry Winkler contributed this recipe when he was in Tampa directing the movie, Cop and a Half."

FOR THE DRESSING:
1 1/2 cups mayonnaise
1 (7 oz) can green chile salsa
1/3 cup catsup
1/2 tsp chili powder
FOR THE SALAD:
1 to 2 heads romaine lettuce, broken into 1/2-inch pieces
2 cans (2 1/4 oz each) sliced black olives
2 to 3 large ripe tomatoes, diced
1 large red onion, diced
1/2 cup shredded sharp cheddar cheese
1 (4 oz) can diced green chilies
1 to 2 bags (6 1/2 oz each) tortilla chips, crumbled
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 avocados. Spread dressing on top; serve.

TO SERVE IN TORTILLA SHELLS (OPTIONAL):
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 degrees F oven. Unmold the tortillas; place them directly on the oven rack until they are crisp and toasted, 1 to 2 minutes.

Makes 4-6 servings
Source: Tampa Treasures from the Junior League of Tampa
MsgID: 1434653
Shared by: Betsy at Recipelink.com
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