Rainbow Mexican Salad

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Pepperidge Farm


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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

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