Rainbow Mexican Salad

Name: Rainbow Mexican Salad
Ingredients: 1/4 cup reduced fat ranch salad dressing; 1/4 cup reduced fat vinaigrette salad dressing; 1/4 cup salsa; 1 large head romaine lettuce, shredded (about 12 cups); 1 cup grape tomatoes cut in half; 1 cup shredded reduced fat Cheddar cheese (about 4 ounces); 1 cup fresh, thawed frozen or drained canned whole kernel corn; 1 medium avocado, pitted, peeled and cut into cubes (about 1 cup); 1/2 cup sliced pitted ripe olive; 1 cup rinsed, drained canned pinto beans; 1 cup crumbled Pepperidge Farm Baked Naturals Cheese Crisps – Four Cheese Medley (about 30); 1 cup shredded cooked beef or chicken or cooked shrimp; 1/4 cup chopped fresh cilantro leaves

Rainbow Mexican Salad was pinched from <a href="http://what2cook.net/2013/04/04/rainbow-mexican-salad/?fb_source=pubv1" target="_blank">what2cook.net.</a>

"Summary: Colorful and flavorful ingredients like tomatoes, Cheddar cheese, avocado, corn and olives are easily arranged to make a salad that gets a delicious crunch from crumbled cheese crisps. It makes a beautiful presentation and is ready in just 30 minutes...."

INGREDIENTS

•

1/4 cup reduced fat ranch salad dressing

•

1/4 cup reduced fat vinaigrette salad dressing

•

1/4 cup salsa

•

1 large head romaine lettuce, shredded (about 12 cups)

•

1 cup grape tomatoes cut in half

•

1 cup shredded reduced fat Cheddar cheese (about 4 ounces)

•

1 cup fresh, thawed frozen or drained canned whole kernel corn

•

1 medium avocado, pitted, peeled and cut into cubes (about 1 cup)

•

1/2 cup sliced pitted ripe olive

•

1 cup rinsed, drained canned pinto beans

•

1 cup crumbled Pepperidge Farm Baked Naturals Cheese Crisps – Four Cheese Medley (about 30)

•

1 cup shredded cooked beef or chicken or cooked shrimp

•

1/4 cup chopped fresh cilantro leaves

Go To Recipe

review