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Garden Salad With Tortilla Strings And Grainy Mustard Vinaigrette

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Everyday

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