* Exported from MasterCook *
TEX-MEX CHOPPED SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : lettuce
Amount Measure Ingredient -- Preparation Method
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1 (10 oz.) package torn salad greens
3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 avocado -- chopped
1/4 cup red onions -- finely chopped
1/4 cup KRAFT Lite Ranch Dressing
1/4 cup TACO BELL Thick & Chunky Medium Salsa
1 cup baked tortilla chips -- coarsely broken
1. Combine first 4 ingredients in large bowl.
2. Mix dressing and salsa. Add to salad; toss to coat.
3. Add chips; mix lightly. Serving immediately.
Source:
"KRAFT RECIPES 2014"
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Per Serving (excluding unknown items): 211 Calories; 7g Fat (27.3% calories from fat); 5g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 229mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Fruit; 1 1/2 Fat.
NOTES : KRAFT KITCHEN TIPS
SPECIAL EXTRA: Add 2 cups chopped cooked chicken.
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 peices 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.
Nutr. Assoc. : 0 0 0 0 0 0 0
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