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.
November 4, 2009
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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