Recipe: Rainbow Mexican Salad

reduced fat ranch salad dressing

reduced fat vinaigrette salad dressing

salsa

large head romaine lettuce, shredded (about 12 cups)

grape tomatoes cut in half

shredded reduced fat Cheddar cheese (about 4 ounces)

fresh, thawed frozen or drained canned whole kernel corn

medium avocado, pitted, peeled and cut into cubes (about 1 cup)

sliced pitted ripe olive

rinsed, drained canned pinto beans

crumbled Pepperidge Farm Baked Naturals Cheese Crisps – Four Cheese Medley (about 30)

shredded cooked beef or chicken or cooked shrimp

chopped fresh cilantro leaves