Colorful and flavorful ingredients like tomatoes, Cheddar cheese, avocado, corn and olives are easily arranged to make this Rainbow Mexican Salad. It gets a delicious crunch from crumbled cheese crisps. It makes a beautiful presentation and is ready in just 30 minutes.
Colorful and flavorful ingredients are easily arranged to make this Rainbow Mexican Salad. It makes a beautiful presentation and is ready in just 30 minutes.
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
Stir the ranch dressing, vinaigrette dressing and salsa in a small bowl.
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.