Post by Jay on Jun 27, 2003 13:33:00 GMT -6
Tex-Mex Chef Salad Stack1 16 oz can pinto beans, rinsed and drained
1 1/2 cups diced cooked Turkey or Chicken
3/4 cup sliced celery
1/4 cup Miracle Whip or mayo
1/4 cup sour cream
1/3 cup picante sauce
3/4 tsp ground cumin
6 cups loosely packed, torn leaf lettuce
1 cup thinly sliced red onion rings
1 small cucumber, sliced and halved (about 1 cup)
1 med. tomato
1 cup coarsely crushed corn chips
Combine beans, turkey or chicken, and celery in large bowl. Combine
Miracle Whip, sour cream, picante sauce and cumin. Mix well. Pour the
creamy mixture over the bean mixture; mix well.
Place 3 cups of spinach or leaf lettuce in bottom of large bowl. Layer
half of turkey or chicken mixture, red onion rings, cucumber slices,
remaining spinach or leaf lettuce and the remaining turkey or chicken
mixture.
Chill until serving time. Top with tomato and corn chips.
Serve with additional Picante Sauce.
Makes 6 servings.
Jay