Pillsbury Bake-Off runner up; Barbara Jansky, Estero, FL
Ingredients:
1 (8 ounce) container fat free pina colada yogurt
1 1/2-2 tablespoons lime juice
1 teaspoon caribbean jerk seasoning
3 cups shredded romaine lettuce
2 cups cubed cooked chicken
1 cup shredded monterey jack cheese
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups diced peeled ripe fresh mango
1/2 cup chopped seeded italian plum tomato
1 cup shredded cheddar cheese
1/2 cup thinly sliced green onion
1/2 cup cashews
fresh edible flower, if desired
Directions:
1. In a small bowl, combine all the dressing ingredients; blend well. 2. In a 3-4 quart clear glass serving bowl, layer all the salad ingredients in the order listed, except cashews and edible flowers. 3. Spoon dressing evenly over salad; sprinkle cashews over top; garnish with flowers.
