1 tablespoon vegetable oil (15 mL)
½ cup plus 4 tablespoons bottled salsa, divided (125 mL + 60 mL)
¼ pound sirloin beef, cut into bite-sized strips (113 g)
1 boneless, skinless chicken breast cut into bite-sized strips
1 package (8 to 12 oz) DOLE® Hearts of Romaine Salad Blend or other variety (340 g)
¾ cup diced jicama (110 g)
½ cup sliced red onion (75 g)
3/4 cup shredded sharp cheddar cheese (110 g)
1 tablespoon red wine vinegar (15 mL)

Heat oil, over medium-high heat, in large skillet or wok with 2 tablespoons (30 mL) salsa. Add beef strips, cook, stirring constantly, until browned and no longer pink in center, drain and set aside

Add 2 more tablespoons (30 mL) salsa to skillet; cook chicken strips, stirring constantly, for 3 minutes, or until no longer pink inside.

Toss together stir-fried meats, salad blend, jicama, onion, and cheese in large bowl; set aside.

Combine remaining 1/2 cup (125 mL) salsa with red wine vinegar, in small bowl. Pour dressing over salad; toss to coat. Serve with warm tortillas, if desired.