Friday, June 11, 2010

Tex-Mex Chopped Salad

I've been on a salad kick of late- just trying to eat a little fresher, but of course, if your headed into the "rabbit food" direction, you've got to load it up with LOTS of good stuff to trick yourself... or maybe you don't, but I do. :) So here is a yummy fresh salad, loaded up with lots of the good stuff. :)

Lyd's Tip: I really liked the flavor of the ranch and salsa combined- I'm going to do that again! If you are counting calories you can do just a bit of ranch and a little more salsa. You still get a creamy dressing. :)

Tex-Mex Chopped Salad (KraftFoods)
1 pkg. (10 oz.) torn salad greens
3/4 cup Mexican Style 2% Milk Finely Shredded Four Cheese
1 avocado, chopped
1/4 cup finely chopped red onions
1/4 cup Light Ranch Dressing
1/4 cup Thick 'N Chunky Medium Salsa
1 cup baked tortilla chips, coarsely broken
I also added about 2 cups chopped cooked chicken, and a chopped bell pepper.

COMBINE first 4 ingredients in large bowl.
MIX dressing and salsa. Add to salad; toss to coat.
ADD chips; mix lightly. Serve immediately.

Extra Tips: (Kraft had these and I thought they might be useful.)

Selecting, Ripening & Storing Avocados
Look for avocados that are either slightly soft or firm. Small light-brown markings on the peels are normal and won't affect the quality of the fruit inside. If mashing the avocados for recipe use, look for softer avocados. If needing sliced avocados, or if not using immediately, select firmer pieces of fruit. Avocados will continue to ripen after being picked. To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days.
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