|
| 1/2 | cup Old El Paso® Thick 'n Chunky salsa |
| 1/2 | cup French dressing |
| 2 | tablespoons chopped fresh cilantro |
|
| 6 | cups torn lettuce |
| 4 | medium green onions, chopped (1/4 cup) |
| 2 | cups diced cooked turkey |
| 1 | can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained |
| 2 | large tomatoes, chopped (2 cups) |
| 2 | cups shredded Colby-Monterey Jack cheese (8 oz) |
| 2 | cups broken tortilla chips |
Serve with...
Chocolate Cream Pie
Total Time:
8 hours 38 min
| 1. | In small bowl, mix dressing ingredients. |
| 2. | For each salad, use a 4- to 5-cup container. In each container, layer ingredients in this order: 1 1/2 cups lettuce, 1 tablespoon onions, 1/2 cup turkey, 1/4 cup corn, 1/2 cup tomatoes, 1/4 cup dressing and 1/2 cup cheese. Place small piece of waxed paper over each salad; sprinkle 1/2 cup chips on waxed paper. Cover; refrigerate up to 24 hours or salads can be tossed and served immediately. |
| 3. | To serve, remove waxed paper; toss salads. |
|
| The waxed paper is placed between the salad and the chips to keep the chips crisp. If you like, you could wrap them in a small piece of plastic wrap or a plastic bag instead. |
Nutrition Information:
700 ( 330); 37g ( 14g, 1g); 115mg; 1490mg; 53g ( 4g, 20g); 39g 40%; 30%; 45%; 15% 1 1/2 ; 1 1/2 ; 2 ; 4 ; 3 3 1/2