Monday - Sunday
6:00 am to 10:00 pm
Rainbow Mexican Salad
Courtesy of Campbell's® Kitchen 6 Servings • 30 Min. Prep Time| Ingredients |
|---|
| 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 Farm® Baked Naturals® Cheese Crisps-Four Cheese Medley (about 30) |
| 1 c. shredded cooked beef or chicken or cooked shrimp |
| 1/4 c. chopped fresh cilantro leaves |
Directions:
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.
