|
| 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 |
Serve with...
Grilled Taco-Spiced Chicken
Total Time:
25 min
| 1. | Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy. |
| 2. | 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.
|
| 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. |
|
| Add grilled chicken or beef slices to turn this side-dish salad into a main-meal salad.
|
|
| The dressing can be made up to 2 hours ahead of time and refrigerated. The crispy tortilla straws can be made up to 2 days ahead; cool them completely, then pop them into a resealable plastic sandwich bag. |
|
| Ripeness is the key when using avocados. Fully ripened avocados have a rich, smooth flavor and soft, buttery texture. When not ripe, avocados are hard with little
flavor.
|
Nutrition Information:
250 ( 180); 20g ( 5g, 0g); 20mg; 450mg; 11g ( 4g, 2g); 5g 30%; 25%; 10%; 6% 1/2 ; 1 ; 1/2 ; 3 1