Salad Topped Taco Pizza
l pound extra-lean ground beef
l cup Thick’N Chunky Salsa
l ready-to-use baked pizza crust (12 inch)
l cup Mexican style finely shredded four cheese
l large tomato, sliced
2 cups loosely packed torn mixed salad greens
l tablespoon ranch dressing
Heat oven to 400º. Brown meat in large skillet; drain. Stir in salsa; spread onto pizza crust. Top with cheese and tomatoes. Place directly on oven rack. Bake 10-12 minutes or until crust is lightly browned and cheese is melted. Top with salad greens; drizzle with dressing. 8 servings.
Fresh Fruity Chicken Salad
2 cups cubed cooked chicken
1/2 cup chopped celery
l cup cantaloupe balls
1/3 cup cashews
l cup honeydew melon cubes
1/4 cup sliced green onions
Yogurt dressing:
1/4 cup plain yogurt 3/4 teaspoon ground coriander 3 tablespoons mayonnaise 1/2 teaspoon salt 3 tablespoons fresh lime juice Dash of pepper
Prepare Yogurt Dressing: set aside.
Combine chicken, melons, celery, cashews and onion in large bowl. Add dressing, mix lightly. Cover. Refrigerate l hour. Serve on bed of lettuce. 4 servings
Strawberry Lime Bars
2 cups finely crushed pretzels
2 packages (8 oz. each) cream cheese, softened
3/4 cup sugar, divided
3/4 cup butter, melted
l tablespoon grated lime peel
2 cups boiling water
1/4 cup lime juice
l package ( 6 oz.) strawberry gelatin
l teaspoon vanilla extract
l pound fresh strawberries, chopped
Preheat oven to 350º. Place crushed pretzels and 1/4 cup sugar in a small bowl; stir in melted butter. Spread into a greased 15x10x1-inch baking pan. Bake 9-11 minutes or until golden brown. Cool completely.
Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Gently stir in strawberries. Cool slightly. Refrigerate 30 minutes.
In a large bowl, beat cream cheese, lime peel, lime juice, vanilla and remaining sugar until blended. Stir in cooled pretzel mixture. Spread into an ungreased 9 x 13 inch baking pan. Top with strawberry mixture. Refrigerate, covered 2 hours or until firm.
