Mexican Seven Layer Salad               

1 head lettuce
1/4 cup shredded red cabbage
3 carrots, grated
1-2 tomato, diced (depending on size)
2 avocados, peeled pitted and diced
1 tablespoon fresh lemon juice
1 bunch green onion, chopped
1 cup black bean, rinsed and drained
1 (12.00 ounces) package tortilla chips, crushed
2 cups shredded cheddar cheese
1 (16.00 ounces) bottle ranch salad dressing
1/2 packet taco seasoning (optional)
 

1. Chop lettuce and toss in a large bowl with grated cabbage and carrots.
2. Spread mixture into the bottom of a deep glass salad bowl.
3. Peel and slice avocado and toss with lemon juice.
4. This prevents avocado from turning brown.
5. Evenly cover the lettuce with a layer of tomato, followed by a layer of avocado, a layer of green onion, a layer of beans and a layer of chips.
6. Pour the dressing over all and sprinkle with the cheese.
7. Cover and refrigerate for at least 45 minutes before serving.
8. For a spicier dressing mix taco seasoning with Ranch dressing if desired.