Pinata Salad

1 head iceberg lettuce, torn
1 avocado, sliced
1 16oz. garbanzo beans, drained
1 cup diced tomatoes
1 cup sliced celery
1 cup sliced jicama or radishes
4 oz. Cheddar cheese, shredded

Place lettuce in salad bowl. Place avocado, garbanzo beans, tomatoes, celery,
jicama cheese in individual bowls for a choice of toppings. Serve with
either Gazpacho or Chili Dressing (see below for recipe).

Makes 6 to 8 servings

Gazpacho Dressing:
½ cup olive oil
¼ cup vinegar
3 green onions, sliced
¾ cup diced tomato, ¼ cup diced green bell pepper
1 garlic, minced
3 tbsp. chopped cilantro or parsley
1 tsp. salt

In screw top jar, combine all the ingredients and shake well to combine.

Chile Dressing:
1 7oz. can diced green chiles
1 cup mayonnaise
¼ cup sour cream

Place all the ingredients in a blender and puree. Refrigerate, covered, until
ready to serve.