1 head iceberg lettuce
1 (7 oz.) jar marinated artichoke hearts, drained
1 avocado, sliced
1 c. shredded sharp Cheddar cheese
1 (2 oz.) jar pimento strips, drained
12 corn tortillas
Oil for frying

SPICY HERB DRESSING:

3/4 c. olive oil or other oil
1/4 c. wine vinegar
1/4 tsp. dried oregano
1/4 tsp. dried basil leaves
1/4 tsp. pepper
1/4 tsp. dry mustard
1/2 to 1 tsp. salt
1 tsp. paprika
1 tsp. chili powder
1 sm. clove garlic, pressed

Have lettuce well chilled. Tear into pieces. Place in a large salad bowl. Toss with the artichoke hearts, avocado slices, shredded cheese and pimento strips.

Combine the dressing ingredients in a bowl, blender or jar. Let sit for flavors to blend. Place tortillas in a stack. Cut into wedges, making 6 stacks.

Heat 1/2 inch oil in a deep 2-quart pan. When oil is hot enough to make a tortilla sizzle, 350 to 375 degrees. Add 1 stack. Stir to separate. Cook until crisp, about 1 minute. Lift with slotted spoon. Drain. Repeat with other stacks. Sprinkle lightly with salt, if desired.

Drizzle dressing over the salad, using desired amount. Toss. Serve with tortilla chips.

VARIATIONS: Garbanzo beans or kidney beans can be added to the salad with bits of cheese for a main dish salad. 4 servings.