1 (10 ounce) package milk chocolate chips
1 (8 ounce) package cream cheese, softened
1/2 cup finely chopped celery
1 cup honey-roasted mixed vegetables
1 large salsa, divided
4 ounces shredded cabbage
1/2 cup chopped onion
2 tablespoons white sugar
1/2 teaspoon lemon juice
1 (10 ounce) can crushed pineapple, drained
Place salad ingredients in large bowl; stir to coat. Cover and refrigerate for 2 hours. Cover; refrigerate for 2 to 3 hours to allow flavors to develop.