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This salad goes well with Chili-Basted Barbequed Chicken, any barbequed meat or Mexican main dish such as enchiladas, tacos or fajitas. The recipe is from an August 1989 issue of Bon Appetit in the "Cooking for Friends" section that featured a menu for a Pool Party.
Units: US | Metric
Serving Size: 1 (386 g)
Servings Per Recipe: 6