Instructions: Line each of 6 individual salad plates with a leaf of romaine lettuce. Break up remaining romaine and mix with shredded leaf lettuce. Place on top of plates. Divide dressing in half and reserve one-half to serve at the table.

Using the other half: spoon 1 tablespoon of dressing over each plate. Toss kidney beans and olives with half of the remaining dressing (5 tablespoons) and divide among the 6 plates. mix turkey with remaining dressing (5 tablespoons) and place on top of bean mixture.

Mash avocado with lemon juice and jalapeno and place on top of each serving of turkey. Top each with a dollop of sour cream and sprinkle with grated cheese. Garnish each plate with tortilla chips. Pass the reserved salad dressing separately at the table.

Susan Says: This isnt exactly a summertime recipe, but is very good anyway. I make it every year after Thanksgiving to use up some of the leftover turkey.

SPICY SPANISH DRESSING

Yield: 1 cup

3 tablespoons cider vinegar
1/4 teaspoon salt
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1 clove garlic, minced
1/2 teaspoon Tabasco sauce
3/4 cup olive oil

In blender, mix all ingredients except oil. When well combined, add oil and blend for 1 minute.

NOTES :

Yield: 6 servings

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