Fiesta Salad
Yield: 24 servings, about 3-1/2 cups each
Ingredients   Weights   Measures
 canned whole kernel corn, drained    12 oz.    1-1/2 cups
 tomatoes, chopped    12 oz.    1-1/2 cups
 canned black beans, drained, rinsed    12 oz.    1-1/2 cups
 green onions, sliced    6 oz.    3 cups
 spring lettuce mix    2 lb.    4-1/2 gal.
 KRAFT CHEDASHARP Pasteurized Process American Cheese Shred    6 oz.    1-1/2 cups
 yellow peppers, cut into strips    12 oz.    1 qt.
 red onions, sliced    12 oz.    3 cups
 grilled beef sirloin steaks, thinly sliced    3 lb. + 12 oz.    -
 KRAFT Ranch Dressing    2 lb. + 4 oz.    4-1/2 cups
COMBINE corn, tomatoes, beans and green onions; cover. Refrigerate until ready to use.
FOR each serving: Place 3 cups of the lettuce mix on serving plate; top with 1 oz. of the vegetable mixture, 1 Tbsp. of the cheese, 3 Tbsp. of the peppers and 2 Tbsp. of the red onions. Top with 2-1/2 oz. of the meat slices. Drizzle with 3 Tbsp. dressing.
Variation
For a spicier version, prepare as directed substituting shredded Monterey Jack cheese with jalapeno peppers for the KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, and chopped jalapeno peppers for the yellow peppers.
Substitute
Substitute cooked shrimp or sliced cooked chicken for the grilled steak.
Variation
Prepare salad as directed, reducing the lettuce for each serving to 1 cup and layering ingredients on a 10-inch flour tortilla. Roll up tortilla. Secure with wooden toothpicks, if desired.
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