Garden Salad With Tortilla Strings And Grainy Mustard Vinaigrette
|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|
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.