1. Heat oven to 350°F.

2. Reserve 24 EACH Noodles and Nuts from Salad Kit for later use. Toss 1 cup Chopped Salad with 2 Tbsp. Dressing; set aside. Reserve all remaining Salad Kit ingredients for another use. (See Tip.)

3. Add soy sauce to meat; mix lightly.

4. Cut cheese into 12 slices, then cut each slice in half.

5. Place crackers in single layer on baking sheet; top with cheese and meat mixture.

6. Bake 3 to 4 min. or until cheese is melted.

7. Top with Salad, and reserved noodles and nuts.

Tips Substitute Omit the salad kit. Toss 1 cup coleslaw blend (cabbage slaw mix) with 2 Tbsp. EACH chow mein noodles and Asian toasted sesame dressing and 1 Tbsp. toasted sliced almonds. Spoon onto hot cheese-topped crackers before serving.

How to Use the Leftover Salad Kit Refrigerate remaining salad kit ingredients up to 3 days. Toss ingredients together, then serve as a side salad, as a topping for Asian tacos, or mixed with shredded rotisserie chicken or chopped grilled steak before wrapping in warmed flour tortillas

Variation Prepare recipe using warmed plain pulled pork, and substituting 1 Tbsp. reduced-sodium teriyaki sauce for the soy sauce.

• 10 g Total Fat
• 4 g Saturated Fat
• 20 mg Cholesterol
• 360 mg Sodium
• 10 g Carbohydrate
• 0 g Dietary Fiber
• 4 g Total Sugars
• 6 g Protein