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MEXICAN COBB SALAD | |
Mix well: 2/3 c. sour cream 1 can chopped green chilies, undrained 1/4 c. chopped fresh cilantro 2 tbsp. fresh lime juice 1/2 tsp. fresh ground pepper 1/2 tsp. red pepper sauce 1/4 tsp. salt Layer in large glass bowl: Shredded romaine lettuce 1 can red kidney beans, drained & rinsed 1 c. shredded Monterey Jack 1 lg. tomato, diced Pour dressing on top of the lettuce, beans, cheese and tomato layers. Diced cooked chicken 1 avocado, sliced 1 lg. tomato, diced 1/4 c. minced green onion 1 1/2 c. diced jicama 6 slices bacon, cooked & crumbled |
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