Summer means grilling, outdoor dining, and lots of backyard get-togethers. Side dishes are essential, and most of us are asked to bring side dishes to get-togethers. There are always salads, and recently I was asked to bring a salad and I remembered one that my Mom made often. Mom’s California Salad Bowl is a toss of fresh lettuce with cheese, black olives, tomatoes, and green onions with an avocado dressing and crunchy corn chips. Over the years, I’ve added a few other ingredients, and this salad is always a hit.
You can add crisp bacon, diced jicama, avocado chunks, diced red or green bell peppers, black beans, or whatever you have in the fridge to make it your own. The dressing is quick to make.

12 Servings

Salad:
1 head iceberg lettuce, or the equivalent of your favorite lettuce blend, torn into bite-sized
3 ounces grated cheddar cheese
2 medium tomatoes, chopped
2 to 4 green onions including tops, sliced
1 4 oz. can sliced black olives

1 cup crushed corn chips

Dressing:
1 ripe avocado, seed removed, scooped out, and chopped
1 tablespoon lemon juice
1/2 cup mayonnaise, (light is okay)
2 tablespoons vegetable oil
1/2 teaspoon salt
1 clove garlic
1/4 teaspoon Tabasco sauce

1. Salad: Mix the lettuce, cheese, tomato, green onions, and olives in a large serving bowl. Just before serving, toss the corn chips and dressing with the salad.
2. Dressing: Place the avocado, lemon juice, mayonnaise, vegetable oil, salt, garlic, and Tabasco sauce in a blender container. Blend until smooth. This dressing can be made 2-3 days ahead and refrigerated until ready to serve.

Amount Per Serving
Calories 177 Calories from Fat 145
Percent Total Calories From: Fat 82% Protein 6% Carb. 12%

Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 4 g
Cholesterol 11 mg
Sodium 235 mg
Total Carbohydrate 5 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g

Vitamin A 7% Vitamin C 13% Calcium 0% Iron 2%