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| 1 1/2 Tasse | mayonnaise |
| 7 x ca. 30 g | Can green chile salsa |
| 1/3 Tasse | catsup |
| 1/2 Teelöffel | chilli powder |
| 1 1/2 | Heads romaine; 1-2 heads, broken into 1/2" pieces |
| 2 Dose | 2 1/4 oz sliced black olives |
| 3 gross | Ripe tomatoes; diced, 2-3 |
| 1 gross | Red onions diced |
| 1/2 Tasse | Sharp cheddar cheese; grated |
| 4 x ca. 30 g | Can diced green chilies |
| 6 1/2 x ca. 30 g | Tortilla chips; crumbled, 1 to 2 bags |
| 2 | avocados diced |
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Early in day: Combine mayonnaise, salsa, catsup and chili powder. Chill.
When ready to serve: Place romaine in large serving bowl; add olives, tomatoes, onion, cheese and chilies. Top with crumbled chips and avacados. Spread dressing on top; serve. 4 to 6 servings
contributed this recipe when he was in Tampa directing the movie, "Cop and a Half."
Treasure Tip: For an impressive presentation, serve this salad in flour tortilla shells. Brush both sides of 12- or 16-inch flour tortillas with melted butter. Press them into small ovenproof bowls; toast 5 to 8 minutes in a 375~ oven. Unmold the tortillas; place them directly on the oven rack until they are crisp and toasted, 1 to 2 minutes.
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