2 Tablespoons Kraft Zesty Italian Dressing
2 Tablespoons lime juice
3/4 cup thick salsa
1 cup shredded lettuce
3/4 cup Kraft Shredded Colby and Monterey Jack cheeses
3 green onions, chopped
1 tomato, seeded and chopped
2 Tablespoons sliced black olives
Mash avocados in a small bowl. Add dressing and lime juice. .Mix well. Spread onto plate. Top with remaining ingredients. Refrigerate 30 minutes or until chilled. Serve with corn chips.
TIM'S NOTES: This recipe was nothing special, but it was easy, and nice and light, perfect for a very hot summer day when cooking was not very practical. Ladies, this is probably not a dinner you would want to serve your hardworking husband for dinner, but it would make a light lunch or dinner for you and a friend! Having said that, these recipes come from a Kraft magazine, thus the brand name. You could probably substitute any other Italian dressing or cheeses. I used a Mexican cheese blend. Two important things to note (I learned these from experience!): Make sure you use a nice thick salsa, or strain some of the juice off if necessary. And get a nice thin shred on your lettuce. It will be easier to eat that way!
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