| Dressing | |
| 1 | (6-oz.) container Yoplait® Original 99% Fat Free Piña Colada Yogurt |
| 1 1/2 | to 2 tablespoons lime juice |
| 1 | teaspoon Caribbean jerk seasoning |
| Salad | |
| 3 | cups shredded romaine lettuce |
| 2 | cups cubed cooked chicken |
| 4 | oz. (1 cup) shredded Monterey Jack cheese |
| 1 | (15-oz.) can Progresso® Black Beans, drained, rinsed |
| 1 1/2 | cups diced peeled ripe fresh mango |
| 1/2 | cup chopped seeded Italian plum tomatoes (1 to 2 medium) |
| 4 | oz. (1 cup) shredded Cheddar cheese |
| 1/2 | cup thinly sliced green onions (8 medium) |
| 1/2 | cup cashews |
| Fresh edible flowers, if desired | |
| 1. | In small bowl, mix all dressing ingredients until well blended. |
| 2. | In 3- or 4-quart clear glass serving bowl, layer all salad ingredients in order listed, except cashews and flowers. Spoon dressing evenly over salad; sprinkle cashews over top. Garnish with flowers. |
Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com
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