2/3 cup mild or medium garden style salsa
1/4 cup red wine vinegar
1 tablespoon vegetable oil
1/4 teaspoon chili powder
6 cups torn curly leaf lettuce
1 avocado, peeled and cut into 12 wedges
1 papaya, peeled, seeded and cut into 12 wedges
1/2 pineapple, peeled and cut into 12 wedges
1 tomato, cut into 12 wedges
1 small red onion, thinly sliced
1 cup (4 ounces) crumbled Wisconsin queso fresco cheese or grated Wisconsin asiago cheese
In medium bowl, combine salsa, vinegar, oil and chili powder; chill until serving time.
To serve, arrange lettuce on 6 individual plates. Top with avocado, papaya, pineapple, tomato, onion and cheese. Serve topped with salsa dressing.