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Prep 30min
Total30min
Servings6
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Ingredients
Dressing
1
(6-oz.) container Yoplait® Original yogurt piña colada
1 1/2
to 2 tablespoons lime juice
1
teaspoon Caribbean jerk seasoning (dry)
Salad
3
cups shredded romaine lettuce
2
cups cubed cooked chicken
1
cup shredded Monterey Jack cheese (4 oz)
1
can (15 oz) black beans, drained, rinsed
1 1/2
cups diced peeled ripe fresh mango
1/2
cup chopped seeded plum (Roma) tomatoes (1 to 2 medium)
1
cup shredded Cheddar cheese (4 oz)
1/2
cup thinly sliced green onions (8 medium)
1/2
cup cashews
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Steps
1
In small bowl, mix dressing ingredients until well blended.
2
In 3- or 4-quart clear glass serving bowl, layer salad ingredients in order listed, except cashews. Spoon dressing evenly over salad; sprinkle cashews over top.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
This salad can be made several hours ahead. Add the cashews just before serving.
Try garnishing with edible flowers. Nasturtiums, pansies and violas are just a few examples.
This recipe was created by Barbara Jansky of Estero, FL and won $5,000 in a national recipe contest.
Barbara Jansky
Estero, FL
Bake-Off® Contest 41, 2004
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Nutrition Facts
Serving Size:1 Serving
Calories from Fat
190
Trans Fat
0g
% Daily Value*:
Vitamin A
60%
60%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.