Reviewed: Nov. 27, 2011

I liked this, altho I will be making a few modifications next time. Although the dressing was very good, it was a bit too oily. I will cut down on that next time. Also keep in mind, do not add the crumbled corn chips until ready to serve because mine got very soggy as it sat around for a half hour or so!! Soggy chips are not so good. Use fresh tomatoes as I used a can of diced tomatoes which added to the overall sogginess. I also will be using sliced ripe black olives next time as the green olives made it too salty. I did not use hot pepper sauce, I threw in a serrano pepper into the blender and it was just right. Lastly, I will be adding a few more ingredients next time. Grilled chicken breast (shredded); black beans; and corn kernels. Can't wait to try again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

xmyheart

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Sep. 2, 2011

As with everyone else we couldn't get enough of this salad. My son had thirds and claimed "This is the best salad I've ever had!" I didn't have green onions on hand so I left them out and it didn't make or break the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Pumpkin1966

Cooking Level: Intermediate

Living In: Mooresville, North Carolina, USA

Reviewed: Dec. 23, 2010

This is a great tasting salad. The dressing makes the salad. Add the corn chips just before serving or place in separate bowl and let your guest add as much as they like.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

dianalynnw

Reviewed: Dec. 4, 2010

This is the BEST salad, I've been making it now for many years,everyone loves it. Sometimes I just use the dressing on steak or chicken

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kylie

Reviewed: Oct. 13, 2010

Totally awesomely delicious. Loved the mix of veggies that went in here. I don't know that the cheese was necessary but loved the olives/tomatoes with the sauce. Not sure why the prep time is 25 minutes, it took about 5 minutes to make the dressing and 5 minutes to throw the other stuff together!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

STARDUST_331

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Sep. 21, 2010

This was soooo good. We did not measure exactly, and after dinner I noticed we forgot the olives. Didn't matter. It was great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

acorn2

Cooking Level: Intermediate

Living In: Union Pier, Michigan, USA

Reviewed: Sep. 16, 2010

This is the best, most requested, salad I've ever made. FYI...you HAVE to include the olives, even if you don't love olives. They really add a saltyy component.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bradleykx

Reviewed: Apr. 29, 2010

this was good, I was hoping for a little more oomph. i'll probably try again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Keelyad

Cooking Level: Intermediate

Reviewed: Mar. 10, 2010

I *loved* this salad and the dressing. Very delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SILENCE182

Cooking Level: Intermediate

Living In: Auburn, New York, USA

Reviewed: Oct. 19, 2009

I didn't have an avocado but had store bought guacamole in the fridge so I used some of that and the dressing was tasty even if I was skeptical when making it. The 1st bite of my salad convinced me to keep this recipe.Don't be fooled by the light greenish colour of the dressing.

Was this review helpful? [ YES ]
1 user found this review helpful