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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