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Garden Salad With Tortilla Strings And Grainy Mustard Vinaigrette

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  Corn tortillas 4 , halved and cut crosswise into thin strips
  Balsamic vinegar 2 Tablespoon
  Grainy mustard 2 Tablespoon (Such As Moutarde De Meaux)
  Olive oil 1⁄4 Cup (4 tbs)
  Orange juice 1⁄3 Cup (5.33 tbs)
  Garlic clove 1 Medium, minced
  Plain yogurt 1⁄2 Cup (8 tbs) (Regular, Low-Fat, Or Nonfat)
  Freshly ground black pepper To Taste
  Spinach 1⁄2 Pound, washed, stemmed, and cut into 1/2-inch strips (2 Cups When Loosely Packed)
  Lettuce 3⁄4 Pound, washed and torn into 1-inch pieces to make 8 cups (Boston Or Butter)
  Sliced radishes 1 Cup (16 tbs)
  Papayas/Mangos 2 , peeled, pitted, and cut into 1/2-inch cubes
  Salt To Taste

To Make Tortilla Strings: Preheat oven to 350°F.
Place tortilla strips on large baking sheet.
Bake for 15 minutes, or until pale golden and crisp.
Cool to room temperature.
(Strings may be stored airtight for several weeks or frozen.) To Make Vinaigrette: In a medium bowl, whisk all ingredients until blended.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1438 Calories from Fat 576

% Daily Value*

Total Fat 65 g100.3%

Saturated Fat 13.9 g69.4%

Trans Fat 0 g

Cholesterol 14.7 mg4.9%

Sodium 948.4 mg39.5%

Total Carbohydrates 203 g67.6%

Dietary Fiber 32.5 g130.1%

Sugars 75.4 g

Protein 29 g57.3%

Vitamin A 1221.8% Vitamin C 1247.6%

Calcium 85.8% Iron 82.9%

*Based on a 2000 Calorie diet

Garden Salad With Tortilla Strings And Grainy Mustard Vinaigrette Recipe