Santa Fe Salad with Tortilla Straws
Recipe from
Betty Crocker
Baked tortilla strips create the wow in a simple-to-make salad with Southwest flair.
Servings:
6 servings (1 cup each)
Prep Time:
25 mins
Total Time:
40 mins
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Ingredients
Creamy Avocado Dressing
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1/2 cupranch dressingsee savings
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1medium avocado, pitted, peeled and cut into chunkssee savings
Tortilla Straws
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1Old El Paso® flour tortilla for burritos (8 inch; from 11.5-ounce package)see savings
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Cooking spraysee savings
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1/4 teaspooncoarse saltsee savings
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1/4 teaspoonchili powdersee savings
Salad
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2 cupsbite-size pieces iceberg lettucesee savings
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2 cupsbite-size pieces romaine lettucesee savings
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1large tomato, chopped (1 cup)see savings
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1 cupdiced peeled jicamasee savings
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3/4 cupshredded Cheddar cheese (3 ounces)see savings
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1/4 cupsliced ripe olivessee savings
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Directions
1.
Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy.
2.
Heat oven to 350 degrees 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.
3.
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 information
Per serving: Calories 250 (Calories from Fat 180); Total Fat 20g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 20mg; Sodium 450mg; Total Carbohydrate 11g (Dietary Fiber 4g, Sugars 2g); Protein 5g. Daily Values: Vitamin A 30%; Vitamin C 25%; Calcium 10%; Iron 6%. Exchanges: 0 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1/2 High Fat Meat; 3 Fat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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