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Show CREATIVE COOKING MEXICALI SALSA SALAD 1 can (20 oz.) Dole Pineapple Chunks, drained 2 green onions, sliced 1 can (15 oz.) kidney beans, drained 1 cup sliced black olives Shredded lettuce 1 Dole Sun-Ripened Tomato, cut in wedges 1 avocado, peeled, seeded, sliced 12 cup chunked cooked chicken Corn chips Mexicali Salsa Toss pineapple, onion, beans and olives together. Spoon onto 4 salad plates mounded with lettuce. Arrange Ar-range tomato, avocado and chicken on plates. Serve i with chips and Mexicali Salsa. Serves 4. Mexicali Salsa 3 medium Dole Sun-Ripened tomatoes (1-12 lbs.) 1 can (4 oz.) diced green chiles I 14 cup chopped onion i 14 teaspoon oregano, crumbled 14 teaspoon ground cumin 14 teaspoon salt s Slice 1 tomato into blender; puree until smooth. Finely i chop remaining tomatoes; add to pureed tomatoes with remaining ingredients. Courtey Dole |
