CRAZYCOOKER
New member
Ingredients
1/2 cup Refrigerated Hidden Valley® Original Ranch
1/2 cup mild salsa
4 cups chopped iceberg lettuce
1-1/2 cups seeded and diced tomatoes
2 medium avocados, peeled, seeded and cut into bite-size pieces
1/3 cup crisp-cooked, crumbled bacon or bacon bits
1/2 cup Mexican-blend, finely shredded cheese
2 cups crushed corn chips
Preparation
Stir dressing and salsa together; set aside.
To serve as a layered salad, place ingredients on top of each other in clear glass, straight-sided dish. Place lettuce in first, then top with layers of tomato, avocado, bacon and cheese. Pour dressing mixture on top and spread to cover surface. Sprinkle corn chips on top and serve. Be sure to get some of each layer in every serving.
To serve as a tossed salad, place all ingredients in large salad bowl and toss to coat with dressing mixture.
Makes 4 servings.
1/2 cup Refrigerated Hidden Valley® Original Ranch
1/2 cup mild salsa
4 cups chopped iceberg lettuce
1-1/2 cups seeded and diced tomatoes
2 medium avocados, peeled, seeded and cut into bite-size pieces
1/3 cup crisp-cooked, crumbled bacon or bacon bits
1/2 cup Mexican-blend, finely shredded cheese
2 cups crushed corn chips
Preparation
Stir dressing and salsa together; set aside.
To serve as a layered salad, place ingredients on top of each other in clear glass, straight-sided dish. Place lettuce in first, then top with layers of tomato, avocado, bacon and cheese. Pour dressing mixture on top and spread to cover surface. Sprinkle corn chips on top and serve. Be sure to get some of each layer in every serving.
To serve as a tossed salad, place all ingredients in large salad bowl and toss to coat with dressing mixture.
Makes 4 servings.
