Rainbow Mexican Salad

Campbell's Rainbow Mexican Salad Recipe

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.

At a glance

Prep

30 min.

Total

30 min.

Serves

6

Servings: about 3 cups each

Made With

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

  • Pepperidge Farm® <i>Baked Naturals</i>® Cheese Crisps - Four Cheese Medley

    Pepperidge Farm® Baked Naturals® Cheese Crisps - Four Cheese Medley

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What You'll Need

1/4 cup reduced fat ranch salad dressing
1/4 cup reduced fat vinaigrette salad dressing
1/4 cup Pace® Chunky 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 olives
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

How to Make It

  • 1

    Stir the ranch dressing, vinaigrette dressing and salsa in a small bowl.

  • 2

    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.

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  • Time-Saving: To save time, you can place the salad ingredients into a large bowl, add the dressing mixture and toss to coat.
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