Pile on the turkey and veggies for individual layered salads.
cup Old El Paso™ Thick 'n Chunky salsa
cup French dressing
tablespoons chopped fresh cilantro
cups torn lettuce
medium green onions, chopped (1/4 cup)
cups diced cooked turkey
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
large tomatoes, chopped (2 cups)
cups shredded Colby-Monterey Jack cheese (8 oz)
cups broken tortilla chips
In small bowl, mix dressing ingredients.
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.
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 PER SERVING
Serving Size: 1 Salad
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.