*  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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