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Southwestern Salad with Crunchy Tortilla Strips

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I created this salad for the “not so fond of salad” hubby. The hubby will eat salad as a meal if there are more ingredients than lettuce with a few veggies. This entrée salad is satisfying and has enough flavor to keep even an omnivore interested in eating more salad.
I usually make my own dressing, but I keep a couple of bottled dressings on hand. I tried Annie’s Natural’s Lemon and Chive salad dressing. It has great flavor and does not taste like it came from a bottle. It makes me want to explore the different flavors offered.
The recipe is listed below. I did not include amounts because this can be adjusted depending on how many people you are serving and how hungry you are.

Southwestern Salad with Crunchy Tortilla Strips
Romaine lettuce, Spinach and Iceberg Lettuce
Black beans
Brown rice
Corn
Red bell pepper, diced
Scallions, thinly sliced
Avocado, diced
Cilantro, chopped
Vegan bacon bits, optional
Corn tortillas, cut into strips
Cut corn tortillas into strips and place on a baking sheet. Lightly coat the strips with oil and then salt. Bake at 350F for 15-20 minutes or until lightly browned. Set aside to cool.
Use leftover brown rice or cook a cup of rice, seasoning with salt. I seasoned the rice I used in this salad with salt, oregano, chili powder and cumin.
I used frozen corn that I cooked with a touch of vegan margarine.
On a large serving platter layer all ingredients beginning with the lettuce. Drizzle dressing and top with bacon bits and tortillas strips.

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