Southwestern Salad

Southwestern Salad

1 lb. Ground beef

1 15 oz can kidney beans, drained

¼ tsp. salt

Brown beef, add other 2 to beef and simmer 10 min.

1 head of lettuce, small pieces

4 tomatoes cut into wedges (reserve 6 wedges)

1 red onion chopped

1 cup grated cheddar cheese

1 cup (8 oz) French dressing

hot sauce to taste

1 package chips (reserve some for garnish

Combine, add beef and beans mixing lightly. Or serve beef & bean mixure over lettuce and add each separately.

1 large avocado, peel, cut into slices lengthwise. Reserve 6 for garnish.

Garnish salad with alternate slices of avocado and tomato wedges making a sunburst effect. Stand chips around the edge of the bowl. Serve immediately.

Compliments of Terry Richter

Compliments of H. Tony & Coleene R. DeHaas