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Salads & sides

Spring Salad with Chorizo Dressing

Spring Salad with Chorizo Dressing recipe
photo by:kraft
time
prep:
15 min
total:
45 min
servings
total:
10 servings
Magazine Acquisition

What You Need

3/4
cup  KRAFT Zesty Italian Dressing
6
oz.  Mexican chorizo, casing removed, cooked and drained
2
Tbsp.   chopped fresh cilantro
1
small  onion, sliced
4
 corn tortillas (6 inch)
1
cup  KRAFT Mexican Style Finely Shredded Four Cheese
8
cups  torn mixed salad greens
1
cup   halved cherry tomatoes
1
small  jicama, cut into thin matchsticks
1
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.
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