The fresh, light flavors of this simple salad might just trick your taste buds into thinking it's summer. Warm wedges of tortilla transform this dish from VN contributor Patti Breitman from salad to meal, and fresh salsa adds a little spice. If you don't have salsa on hand, juice one lime and add one clove of chopped garlic, salt, pepper, and olive oil for a quick and delicious dressing.
Serves 4
What You Need:
2 corn tortillas
1 head romaine lettuce, washed, dried, and chopped
1 avocado, peeled, pitted, and chopped
1⁄4 cup small cherry tomatoes
1⁄4 cup corn (fresh or frozen)
1⁄2 red or green bell pepper, seeded and chopped
1 tablespoon seasoned rice vinegar
1 tablespoon salsa
What You Do:
1. Preheat oven to 400 degrees. Cut each tortilla into eight triangular wedges and toast until crisp.
2. Combine remaining ingredients with toasted wedges in a large bowl and toss.
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