![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/henry-winklers-mexican-salad/&media=https://blythesblog.com/wp-content/uploads/2020/08/7A14339A-CF4F-4AF0-BFEF-AE0E06FF45A4_1_201_a-1920x850.jpg&description=I recently went to a local Goodwill that has mostly books. I found this cookbook called <a href="https://www.amazon.com/HOLLYWOOD-BOWL-COOKBOOK-Picnics-Under/dp/B007PWD2CY"><span style="color: #0000e9;">The Hollywood Bowl Cookbook: Picnics Under the Stars</span></a>. It's a fantastic book with so many things I want to try. Over the years I have made many meals for people to take to the Hollywood Bowl. I really miss going there! Anyway, I made Henry Winkler's Mexican Salad for dinner because it's so hot out. I did add a shredded up chicken breast, which is not in the recipe. The dressing is rather inspiring. It consists of mayo, ketchup, salsa verde and chili powder. data-pin-do=)
Henry Winkler’s Mexican Salad
August 26, 2020
I recently went to a local Goodwill that has mostly books. I found this cookbook called The Hollywood Bowl Cookbook: Picnics Under the Stars. It's a fantastic book with so many things I want to try. Over the years I have made many meals for people to take to the Hollywood Bowl. I really miss going there! Anyway, I made Henry Winkler's Mexican Salad for dinner because it's so hot out. I did add a shredded up chicken breast, which is not in the recipe. The dressing is rather inspiring. It consists of mayo, ketchup, salsa verde and chili powder.
- Prep: 15 mins
- Yields: 4 - 6 Servings
Ingredients
Dressing
1 x 7 ounce can green chile salsa
Salad
1 large head romaine lettuce, broken into ½-inch pieces
2 x 2¼ ounce cans sliced black olives
2 to 3 large ripe tomatoes, diced
½ cup sharp cheddar cheese, shredded
1 x 4 ounce can diced green chilies
Directions
Dressing
1Combine mayonnaise, salsa, ketchup and chili powder. Chill.
Salad
1Place romaine in large serving bowl; add olives, tomatoes, onion, cheese and chilies. Top with crumbled chips and avocados. Spread dressing on top; serve.
Note
1For 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° F oven. Unmold the tortillas; place them directly on the oven rack until they are crisp and toasted, 1 to 2 minutes.
Recipe adapted from The Hollywood Bowl Cookbook: Picnics Under the Stars, 2002.
2 Reviews
Kathleen Wolfrum
September 4, 2020
I fixed this for dinner two nights ago. I added the moon blush tomatoes because I had made them earlier. I also sliced a beautiful banana pepper out of our garden. This salad was outrageous. We had BBQ ribs left over from the night before and they were ignored for the Mexican salad. There was undressed salad left over and we dressed it and enjoyed it again the next night. Yum
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Leslie Blythe
September 5, 2020
Sounds great!