• 3 avocados

• 1/4 cup fresh lemon juice

• Salt

• 2 cups black bean tortilla chips

• 3 “hearts of romaine” lettuce heads

• 8 ounces shredded Grafton Vermont white cheddar cheese

• 1 package (10 ounces) frozen peas, cooked and cooled

• 6 green onions sliced thinly

Ranch Dressing

Make guacamole with the avocados, lemon juice and salt.  Place a couple of tablespoons or move on individual salad plates.  Crush tortilla chips and add about ¼ cup of crushed chips to each plate on top of the guacamole.  Chop the romaine lettuce very fine.  Add the shredded cheese, peas and green onion to the romaine.  Bind just enough with Ranch Dressing and divide mixture among the individual plates.  Serves 10.