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4 servings
suggest servings
| 1 | head | iceberg lettuce | |
| 1/4 | cup | cheddar cheese | grated |
| 1/4 | cup | monterey jack cheese | grated |
| 1/2 | cup | scallions, spring or green onions | grated |
| 8 | each | tomato | halved |
| 1 | cup | corn chips | cheese-flavoured, crushed |
| Dressing | |||
| 1 | each | avocado | peeled, pitted, mashed |
| 1 | tablespoon | lemon juice | |
| 1/2 | cup | sour cream | |
| 1/3 | cup | vegetable oil | |
| 1 | tablespoon | picante sauce | |
Tear lettuce into small pieces and combine with cheeses, scallions, and tomatoes.
Cover and refrigerate in salad bowl until serving time.
Combine all ingredients for dressing and mix well.
Toss salad with dressing and sprinkle top with crushed chips.
| % Daily Value* | |
| Total Fat 32.0g | 49% |
| Saturated Fat 7.0g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 96mg | 4% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 7.0g | 27% |
| Sugars 7.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 49% | Vitamin C | 68% | |
| Calcium | 8% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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