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Keywords: lettuce, garbonzo, bean, coriander, cldec94

Top a warmed tortilla with a toss of romaine, tomatoes, chick-peas
and a zesty avocado dressing - not a lunch for picky kids, but
definitely a noon repast for people who love a hit of flavor. half
small red onion, sliced 1 head romaine lettuce 3 large tomatoes,
diced 19 oz chick peas, drained and rinsed 1-1/3 cups shredded
cheddar cheese 4 8-inch flour tortillas 1/4 cup chopped fresh
coriander (optional) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% AVOCADO
DRESSING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%% 3/4 cup plain low fat
yogurt 1 large avocado, peeled and pitted 1/4 cup chopped green
onions 2 tbsp lime juice 1 fresh red chili pepper, coarsely chopped
1/4 tsp each, salt and pepper Soak onion in bowl of ice water for 15
minutes, drain well. Seperate head of romaine and tear into bite
sized pieces. In bowl, toss together onion, romaine, diced tomatoes,
chick peas and cheddar cheese. To make the avocado dressing, blend
the yogurt, avocado, green onions, lime juice, red chili pepper, salt
and peper and puree until smooth and creamy. Pour over salad and toss
to coat well. Warm tortillas over medium heat for 30 seconds on each
side or until lightly toasted. Lay tortilla on each plate and evenly
arrange salad over top. Sprinkle with coriander. Makes 4 servings.
Origin: Canadian Living, December, 1994. Shared by: Sharon Stevens,
Dec/94.

Submitted By SHARON STEVENS On 12-02-94

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