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MEXICAN-STYLE SALAD | |
1 lg. head iceberg lettuce, torn and chilled 1 sm. onion, chopped and chilled 2 sm. tomatoes, coarsely chopped and chilled 1 (15 oz.) can Ranch style beans, drained and chilled 2 1/2 c. (10 oz.) shredded Cheddar cheese 1 1/2 c. commercial Catalina salad dressing, chilled 1 (16 oz.) bag corn chips, crushed Combine all ingredients in a large salad bowl; toss gently. Serve immediately. Yield: 8 to 10 servings. |
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