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Prep 25min
Total40min
Servings6
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Ingredients
Creamy Avocado Dressing
1/2
cup ranch dressing
1
medium avocado, pitted, peeled and cut into chunks
Tortilla Straws
1
tortilla from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Cooking spray
1/4
teaspoon coarse salt
1/4
teaspoon chili powder
Salad
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
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Steps
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.
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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.
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