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MEXICAN SALAD BOWL 
1 head lettuce
1/2 avocado, cubed
1/2 green pepper, diced sm.
1/2 c. chopped tomatoes
3/4 c. cooked kidney beans
1/2 c. grated Cheddar cheese
2-4 tbsp. French dressing
1/2 tsp. crushed oregano
1/4 c. marinade
1 bag nacho chips

Chill kidney beans in marinade. Toss lettuce well with dressing and seasoning. Add vegetables and drained beans and toss cheese over top.

Serve with chips or line a bowl with the chips and fill salad on top or mix chips into salad.

OIL & VINEGAR MARINADE:

1/2 c. oil
2 tbsp. wine vinegar
1/4 tsp. salt
1/4 tsp. mustard powder
1/4 tsp. paprika
Dash pepper

Shake ingredients together in jar. Makes 1/2 cup. Can add onion or fresh garlic, but remove before serving.

'93 - '94

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