Brenda's Salad

Ideal lunch for the beach! 
Makes 8 to 12 generous servings.


2 boiled eggs, chopped
2 large tomatoes, cubed
1 carrot, grated
1 green pepper, sliced
1 can pinto beans, drained
1 can (6 oz.) chicken
1 bag Fritos
1/2 lb. cheddar cheese, grated
1 small can chopped green chiles (optional)

1 head lettuce
1 cucumber, sliced
1 bunch radishes, sliced
1 bunch green onions, diced
1 can (7 oz.) tuna
1 can (6 oz.) ham
1 avocado, sliced or cubed
cayenne (optional)
1 small bottle French or Catalina salad dressing (or favorite)

In a clean plastic dish pan, tear lettuce into bite sized pieces.  Add tomatores, cucumber, carrots, radishes, green pepper, green onion and avocado.

Drain beans, tuna, chicken and ham and add, breaking into chunks with a fork.  Add chopped egg and grated cheese.  Crush Fritos in a bag and add to salad.  Stir to combine and then add salad dressing.  For spicier salad, sprinkle with cayenne and mix in chile peppers.

Brenda Camp