Avocado Vinaigrette Mild Guacamole Dip California Chicken Mexican Chef's Salad
Avocado Vinaigrette
1/4 cup oil 4 Tbsp. wine vinegar 1 tsp. salt 1 tsp. pepper 1 cup sour cream 1 ripe avocado cut
up in chunks
Put in blender for a few minutes.
Mild Guacamole Dip
1 avocado, mashed or pureed
2/2 cup sour cream
3/4 cup minced onion 1 tsp. chili powder 2 tsp. garlic salt
4/2 medium sized lemon, squeezed
Combine all ingredients. Cover and chill. Makes about 1 3/4 to 2 cups. To add a little color and
make it a little milder, peel 2 tomatoes, flash blend in blender and add to other ingredients
and chill.
California Chicken
2 Tbsp. butter 2 Tbsp. white wine 1 clove garlic, minced
5/4 cup yogurt 1 avocado, sliced
6/4 cup mayonnaise Salt and pepper 2 tomatoes cut in wedges 6 chicken breasts, skinned and boned
Cook chicken in butter, wine, salt and pepper. Remove chicken, add other ingredients to drippings
and heat. Best served on rice.
Mexican Chef's Salad
1 lb. lean ground beef 1 med. onion, chopped 1 med. head lettuce, cut up 1 cup grated Cheddar
cheese, shredded 1 cup French style dressing 1 lg. Avocado, peeled and sliced
7/4 tsp. salt 1 can ranch style beans, drained 4 tomatoes, cut into wedges
7 (1oz.) pkg. tortilla chips Hot sauce to taste
Brown beef, add salt, onion and beans; simmer for 10 minutes. Mix together: lettuce, tomatoes,
cheese, and dressing; add most of the tortilla chips, crushed. Add beef and toss lightly. Top with
tomato wedges, Avocado slices and remaining chips. Serve with hot sauce. Serves 6 to 8.
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