Taco Salad

• 2 qt. romaine or iceberg lettuce, washed, dried and broken up
• 1 c. diced green pepper
• 1/2 medium cucumber, sliced
• 1 medium tomato, sliced into thin wedges, or 15 cherry tomatoes, halved
• 1/2 c. diced sweet red onion
• 1/2 ripe avocado, peeled, seeded and cut into small chunks
• 1/2 c. cilantro, chopped (optional)
• 1 (4 oz.) can sliced black olives, drained (optional)
• 2/3 c. salsa plus additional (for topping)
• 1/2 c. Ranch dressing
• 1 batch Chicken or Beef Taco Filling
• 1 c. shredded Cheddar or Monterey Jack cheese
• sour cream

1. Put the lettuce, pepper, cucumber, tomato, onion, avocado, cilantro (if using) and olives (if using) in a large salad bowl. Stir together the 2/3 cup of salsa and the Ranch dressing; pour it over the salad and toss. Divide the salad between the serving plates and top each one with the taco filling and shredded cheese. Put the salsa and sour cream on the table, so folks can add their own. Yield: 6 servings.

green pepper, cucumber, tomato, sweet red onion, avocado, cilantro, black olives, salsa plus additional, dressing, batch chicken, cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=93430 (may not work)