4 c. chopped cabbage
1 (15 oz.) can kidney beans, drain
1/3 c. stuffed green olives, sliced
1 lg. avocado, pitted, peeled and mashed
1/2 c. dairy sour cream
1/3 c. milk
1 tbsp. finely chopped onion
1 tbsp. Italian salad dressing
1 tbsp. lemon juice
1/2 c. shredded Cheddar cheese
1/2 c. corn chips, crushed
1/2 tsp. Worcestershire sauce

Arrange vegetables in a large bowl. Combine remaining ingredients except cheese and chips.

To serve toss salad lightly and top with chips and cheese. 6 servings.