Vegan Tortilla Salad

Name: Vegan Tortilla Salad
Yield: 4
Ingredients: 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

Mexican restaurants often serve salads in a bowl made from a deep-fried tortilla. A healthier way to enjoy crispy tortillas is to toast them and add to a salad.

by Patti Breitma

November 4, 2009

Serves: 4

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:

Preheat oven to 400 degrees. Cut each tortilla into eight triangular wedges and toast until crisp.
Combine remaining ingredients with toasted wedges in a large bowl and toss.

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Vegan Tortilla Salad

Mexican restaurants often serve salads in a bowl made from a deep-fried tortilla. A healthier way to enjoy crispy tortillas is to toast them and add to a salad.

What you need:

What you do:

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