Monterey Jack Salsa

• 2 cups shredded Monterey Jack cheese
• 5 green onions, chopped
• 1 ripe avocado, chopped
• 1 tomato, chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 (4 ounce) can green chile peppers, chopped
• 1 (4 ounce) can black olives, chopped
• 1 cup zesty Italian-style salad dressing
• 1 teaspoon monosodium glutamate

Instructions:
1. In a medium bowl, mix together cheese, onions, avocado, tomato, cilantro, chile peppers, olives, dressing, and monosodium glutamate. Serve.
A totally unique salsa that's great with tortilla chips, and keeps for several days. This salsa tastes even better the second day!

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