South Of The Border Salad

• 1 lb. pork sausage
• 1 clove garlic, minced
• 1 (8 oz.) can tomato sauce
• 1 (7 1/2 oz.) can tomatoes, minced
• 1 (4 oz.) can green chilies, minced
• 1 (15 oz.) can garbanzo beans, drained
• 1 c. cherry tomatoes, halved
• 1 green pepper, cut in fine strips
• 1 avocado, peeled, seeded and sliced
• 1/2 c. chopped onion
• 1 Tbsp. flour
• 2 tsp. chili powder
• 6 c. torn iceberg lettuce
• 1/2 c. sliced ripe olives
• 1 c. Monterey Jack cheese, shredded

1. Cook meat, onion and garlic until meat is browned and onion is tender; drain.
2. Stir in flour, tomato sauce, undrained tomatoes, chile peppers and chili powder.
3. Cook and stir until thickened and bubbly.
4. Meanwhile, in salad bowl, combine lettuce, beans and olives and toss.
5. Place mixture on 6 individual salad plates.
6. Top lettuce with meat mixture and sprinkle with cheese.
7. Top each salad with a few tomato halves and green pepper strips or a green pepper ring.
8. Arrange an avocado slice atop each salad.

pork sausage, clove garlic, tomato sauce, tomatoes, green chilies, garbanzo beans, cherry tomatoes, green pepper, avocado, onion, flour, chili powder, torn iceberg lettuce, olives, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=372233 (may not work)