Rio Grande Turkey Salad

1 large head of your favorite lettuce

2 cups diced cooked turkey

1 medium avocado, pitted, peeled and cut into crescents

2 cups corn or tortilla chips

½ cup pitted ripe olives

Tomato Dressing (recipe follows)


Clean and tear lettuce reserving large outer leaves. Refrigerate

in plastic bag or crisper until ready to serve.

Prepare dressing

Place a few large lettuce leaves on chilled platter or large bowl.

Place shredded lettuce on prepared platter.

Arrange turkey, avocado, chips and olives on top of lettuce.

Serve with dressing.


Tomato Dressing

1 can (8 oz.) tomato sauce with tomato bits **

¼ cup wine vinegar

¼ cup olive oil

1 small onion chopped (1/4 cup)

2 tablespoons chopped parsley

1 teaspoon chili powder

1 clove garlic, minced

1/8 teaspoon pepper

3 drops red pepper seasoning


Place all ingredients in shaker type jar. Shake thoroughly.

Shake again just before serving.


Also works with chicken. 

**If you can’t find sauce with tomato bits, finely mince up a couple of cherry tomatoes. 


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