Henry Winkler’s Taco Salad

Being a Los Angeles native, the Hollywood Bowl stole my heart many years ago. To me, it remains the most romantic and iconic date spot in Southern California. In its seats, I danced to the Jonas Brothers, sang along to Diana Ross, raised my hands at an Easter sunrise and snuggled to Andrea Bocelli. My oldest son and his wife even announced the birth of their first baby (turned out to be twins) at a preconcert dinner picnic there. Oh, what delights our picnic basket has held. This is one of them, taken from the “Hollywood Bowl Cookbook: Picnics Under the Stars.” Just like Dodger Dogs tasting the best at Chavez Ravine, anything eaten at the Hollywood Bowl tastes like magic.

For the dressing

1 ½ cups mayonnaise

1 - 7 oz can green chile salsa

⅓ cup ketchup

½ teaspoon chili powder

Salad

1 large head romaine lettuce, broken into small pieces

2- 2 ¼ oz cans of sliced black olives

2-3 large ripe tomatoes, diced

1 large red onion, diced

½ cup sharp cheddar cheese, shredded

1 - 4oz can diced green chiles

1 - 6 ½ oz bag tortilla chips, crumbled

2 avocados, diced

Combine the dressing ingredients in a jar with a tight-fitting lid. Shake to combine and refrigerate.

Place romaine in a large serving bowl; add olives, tomatoes, onion, cheese and chilies. Top with crumbled chips and avocados. Toss with dressing. Alternately, toss with most of the ingredients, reserving some of each to decorate the top. I add cooked ground beef to mine to make it a hearty entree.