Rainbow Mexican Salad

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.


Colorful and flavorful ingredients are easily arranged to make this Rainbow Mexican Salad. It makes a beautiful presentation and is ready in just 30 minutes.

Colorful and flavorful ingredients like tomatoes, Cheddar cheese, avocado, corn and olives are easily arranged to make this Rainbow Mexican Salad. It gets a delicious crunch from crumbled cheese crisps. It makes a beautiful presentation and is ready in just 30 minutes.



Rainbow Mexican Salad

Rainbow Mexican Salad
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Category: Salad

Colorful and flavorful ingredients are easily arranged to make this Rainbow Mexican Salad. 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. Stir 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.

Rainbow Mexican Salad

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