Salads & sides

Spring Salad with Chorizo Dressing

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Spring Salad with Chorizo Dressing recipe

photo by:kraft

time

prep:

15 min

total:

45 min

servings

total:

10 servings

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What You Need

3/4

cup KRAFT Zesty Italian Dressing

oz. chorizo, casing removed, cooked and drained

Tbsp. chopped fresh cilantro

small onion, sliced

corn tortillas (6 inch)

cup KRAFT Mexican Style Finely Shredded Four Cheese

cups torn mixed salad greens

cup halved cherry tomatoes

small jicama, cut into thin matchsticks

small cucumber, sliced

Make It

COMBINE first 3 ingredients; set aside. Cook onions in small skillet sprayed with cooking spray 5 min., stirring frequently. Cool. Meanwhile, warm 1 tortilla in large skillet; top with 1/4 cup cheese; cook 3 min. or until cheese is melted and tortilla is crisp. Remove from skillet; repeat with remaining tortillas and cheese. Cool slightly. Cut each tortilla into 5 wedges.

COMBINE greens, tomatoes, jicama, cucumbers and onions in large bowl. Add dressing mixture; toss to coat.

ARRANGE chips around salad. Serve immediately.

Kraft Kitchens Tips

Shortcut

Substitute 30 tortilla chips (2-1/2 oz.) for the tortillas. Spread 15 chips onto microwaveable plate; top with 1/2 cup cheese. Microwave on HIGH 1 min. or until cheese is melted. Repeat with remaining chips and cheese.

Food Facts

When using a vinaigrette dressing, such as Italian dressing, in a tossed salad containing fresh green vegetables (such as the cucumber in this salad), add the dressing to the salad just before serving. This will prevent the acids in the dressing from turning the bright green cucumbers to a drab olive color.

Variation

Peel cucumber before slicing.