TORTILLA STRIPS FOR SALAD RECIPES

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ZESTY SALAD WITH TORTILLA STRIPS RECIPE - FOOD.COM



Zesty Salad With Tortilla Strips Recipe - Food.com image

This simple salad pairs wonderfully with any meal, but especially well with seafood. I call the salad, Ensalada Chilpancingo; Chilpancingo is the capital of Pacific Coastal Guerrero in Mexico.

Total Time 9 minutes

Prep Time 8 minutes

Cook Time 1 minutes

Yield 6 serving(s)

Number Of Ingredients 11

1 jalapeno, seeded and coarsely chopped
3 limes, zest of, finely grated
1/4 cup sherry wine vinegar
1/2 teaspoon fresh ground pepper
1/2 teaspoon sugar
salt
1/2 cup extra virgin olive oil
vegetable oil, for frying (optional)
4 (5 inch) corn tortillas, sliced into 1/4-inch thick strips (Can sub broken chips for ease)
8 cups mixed greens
3 ounces queso fresco, crumbled or 3 ounces ricotta cheese, mexican cheese, crumbled

Steps:

  • Using a blender or food processor, pulse jalapeño with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil.
  • In a medium saucepan, heat 1" of oil to 350°. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400°. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp.
  • In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.

Nutrition Facts : Calories 190.7, FatContent 18.4, SaturatedFatContent 2.5, CholesterolContent 0, SodiumContent 6.5, CarbohydrateContent 6.5, FiberContent 0.9, SugarContent 0.6, ProteinContent 0.8

SANTA FE SALAD WITH TORTILLA STRAWS RECIPE - BETTYCROCKER.COM



Santa Fe Salad with Tortilla Straws Recipe - BettyCrocker.com image

Baked tortilla strips create the wow in a simple-to-make salad with Southwest flair.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 12

1/2 cup ranch dressing
1 medium avocado, pitted, peeled and cut into chunks
1 Old El Paso™ flour tortilla for burritos (8 inch; from 11.5-oz package)
Cooking spray
1/4 teaspoon coarse salt
1/4 teaspoon chili powder
2 cups bite-size pieces iceberg lettuce
2 cups bite-size pieces romaine lettuce
1 large tomato, chopped (1 cup)
1 cup diced peeled jicama
3/4 cup shredded Cheddar cheese (3 oz)
1/4 cup sliced ripe olives

Steps:

  • Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy.
  • Heat oven to 350°F. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
  • Place iceberg and romaine lettuce on shallow serving platter or in large bowl. Sprinkle with tomato, jicama, cheese, olives and tortilla "straws." Serve with dressing.

Nutrition Facts : Calories 250 , CarbohydrateContent 11 g, CholesterolContent 20 mg, FatContent 3 , FiberContent 4 g, ProteinContent 5 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 450 mg, SugarContent 2 g, TransFatContent 0 g

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