Spice up your celebrations with salsa
OW Staff | 4/9/2008, 5 p.m.
-Grilled Steak Salad: Marinate your favorite steak in Salsa Verde. Broil or grill. Slice steak and serve over mixed greens, with additional salsa and crumbled tortilla chips.
-Mucho Queso Pizza: Spread Mexican Four Cheese Salsa con Queso over a pre-baked pizza crust. Sprinkle with your favorite pizza toppings and bake!
-Tequila Lime Vinaigrette Dressing: Combine Tequila Lime Salsa with olive oil and cider vinegar. Use on your favorite combination of salad greens or cooked shrimp!
-Fiesta Corn and Bean Salad: Add corn, black beans, diced red peppers and mangos to Tequila Lime Salsa for a colorful side dish.
-Bulgur Salad: Add Pico de Gallo to cooked bulgur, black beans and corn. Toss and chill. Sprinkle with cilantro.
-Shrimp & Avocado Salad: Toss Pico de Gallo with cooked shrimp and sliced avocado; serve on a bed of mixed greens.
-Shrimp Diablo: Saut shrimp with sliced peppers. Toss with Triple Pepper Salsa and serve with rice.
Visit www.pacefoods.com for information on Paces new line of specialty salsas, made with authentic ingredients like real tequila and distinctive Asadero & Queso Blanco cheeses, and discover even more ways to spice up your entertaining!
Triple Pepper Papaya Shrimp Salad
1 pound peeled, cooked large shrimp
1 papaya, peeled, seeded and diced
1 cup whole kernel corn
4 green onions, chopped (about 1/2 cup)
1 cup Pace Triple Pepper Salsa
1 tablespoon lemon or lime juice
Mixed salad greens
Combine shrimp, papaya, corn and onions in large bowl. Add salsa and lemon juice and toss to coat. Serve over salad greens. Prep: 15 minutes. Makes: 4 servings