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Rainbow Mexican Salad
Courtesy of Campbell'sŪ Kitchen
Servings: 6
Prep Time: 30 Min. Cook Time: n/a What you need:
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+ 1/4 c. reduced-fat ranch salad dressing
+ 1/4 c. reduced-fat vinaigrette salad dressing + 1/4 c. salsa + 1 large head romaine lettuce, shredded (about 12-c.) + 1 c. grape tomatoes, cut in half + 1 c. shredded reduced fat cheddar cheese (about 4-oz.) + 1 c. fresh, thawed frozen or drained canned whole kernel corn + 1 medium avocado, pitted, peeled and cut into cubes (about 1-c.) + 1/2 c. sliced pitted ripe olives + 1 c. rinsed, drained canned pinto beans + 1 c. crumbled Pepperidge FarmŪ Baked NaturalsŪ Cheese Crisps-Four Cheese Medley (about 30) + 1 c. shredded cooked beef or chicken or cooked shrimp + 1/4 c. chopped fresh cilantro leaves What to do:
1. Stir the ranch dressing, vinaigrette dressing and salsa in a small bowl.
2. Place the lettuce onto a serving platter. Arrange the tomatoes, cheese, corn, avocado, olives, beans, cheese crisps and beef, if desired, in rows on the lettuce to form a "rainbow". Sprinkle with the cilantro. Serve with the dressing mixture. |
