Instructions: 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

Preparation Time: 25 minutes.

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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