Santa Fe Salad with Tortilla Straws

 

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

• 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.