Wagon Wheel Salad
(makes 6 servings)
|2||6-inch (15cm) corn tortillas|
|6||cups salad greens (mixture of romaine and Boston or bibb), rinsed and crisped|
|8||cherry tomatoes, halved|
|1/4||cup (40 g) chopped red onion|
|1/4||cup (61.5 g) canned julienne beets|
|4||ounces (120 g) jicama, peeled and cut into thin julienne strips|
|1/4||cup (34 g) sliced radishes|
|3||tablespoons olive oil|
|2||tablespoons white wine vinegar|
|1||tablespoon chopped slivered almonds|
|1||tablespoon chopped pimento|
|1/2||tablespoon minced pickled jalapeño chile peppers or to taste|
- Dip the tortillas, one at a time, in hot water. Drain. Stack the tortillas, cut in half, then stack again. Using a sharp knife, cut the tortillas into 1/2-inch (1.25 cm) strips. Spread the tortilla strips in a single layer on a large baking sheet. Bake in a 350°F (180°C) oven for 3 minutes. Using a spatula, turn strips over. Continue to bake for another minute, until crisp and browned. Let cool slightly.
- Arrange the salad greens in a large, shallow salad bowl. Like the spokes of a wagon wheel, arrange the cherry tomatoes, cooled tortilla strips, red onion, beets, jicama strips, and radishes.
- In a measuring cup, whisk together the oil and vinegar. Stir in almonds, pimento, and chiles. Just before serving, drizzle the dressing over the salad. Do not toss until everyone at the table has seen your masterpiece.
|Per serving:||117 calories (59% calories from fat), 2 g protein, 8 g total fat (1.0 g saturated fat), 10 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 48 mg sodium|
|Exchanges:||2 vegetable, 1 1/2 fat|