Serve up a Mexican fiesta on a plate with this refreshing salad of chopped-up farmers' market veggies and strips of cheddar cheese.
What You Need
Original recipe yields 6 servings
1/3 cup KRAFT Italian Vinaigrette Dressing
1/4 cup GREY POUPON Savory Honey Mustard
1 tsp. chili powder
2 cans (15 oz. each) whole kernel corn, drained
1 zucchini, chopped
1 red pepper, cut into strips
1 red onion, sliced
6 oz. KRAFT Cheddar Cheese, cut into matchlike strips
1 pkg. (10 oz.) mixed salad greens
3 tomatoes, sliced
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Let's Make It
Mix dressing, mustard and chili powder in bowl until blended.
Combine vegetables and cheese in medium bowl. Add dressing mixture; mix lightly.
Cover serving platter with salad greens; top with vegetable mixture. Arrange tomato slices around edge of salad.
Serve salad in crispy taco shell bowls.
How to Make Taco Shell Bowls
Heat oven to 425°F. Crumple 6 large sheets of foil to make 6 (3-inch) balls; place on baking sheet. Lay 1 (8-inch) flour tortilla over each ball. Spray tortillas with cooking spray; sprinkle evenly with 1/2 tsp. chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.