A crisp and light summer salad made with iceberg lettuce, fresh spinach, oranges and veggies and topped with a homemade lime-cilantro vinaigrette.
For a tasty salad topper, cut flour tortillas into thin strips; place on ungreased cookie sheet. Brush with olive oil and sprinkle with salt. Bake at 400°F for 5 to 8 minutes or until crisp and browned.
Add vegetables to your heart’s content—try bell peppers or tomatoes, for example…the variations are endless.
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