Rainbow Mexican Salad


Recipe: Rainbow Mexican Salad

Summary: 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.


  • 1/4 cup reduced fat ranch salad dressing
  • 1/4 cup reduced fat vinaigrette salad dressing
  • 1/4 cup 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 olive
  • 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


  1. tir 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.

Quick notes

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

Preparation time: 30 minute(s)

Number of servings (yield): 6

Recipe adapted from Pepperidgefarm.com 

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