Meatless Taco Salad

1 cup DOROTHY LYNCH HOME STYLE DRESSING
3-4 scallions or green onions, chopped
1 300-can kidney beans, drained
     (Retain 1/4 cup juice)
Black olives, sliced
1 head lettuce, torn into small pieces
2-4 tomatoes, chopped
Shredded cheddar cheese
One-half package large corn or tortilla chips (chips may be broken and tossed into salad or used as garnish)

Combine dressing, scallions, beans and olives. Refrigerate 8-24 hours to marinate. Before tossing with lettuce, pour off liquid and set aside. Toss lettuce, tomatoes, cheddar cheese and corn chips with kidney beans, onion and olive mixture. Pour dressing marinade over salad just before serving. Serves 6-8.

For taco salad with meat:

Brown 1 lb. hamburger in hot taco sauce and toss with other ingredients before serving.

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