South of the Border Chopped Salad

2013-09-15
  • Yield : 4 to 6 servings
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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Ingredients

  • 4 corn tortillas
  • Vegetable oil
  • Salt
  • 2 limes, juiced
  • 2 teaspoons Spice Mix, recipe follows
  • 1/3 cup good olive oil
  • 2 green onions, thinly sliced
  • 1/2 head Romaine lettuce, shredded
  • 1 can (15 ounce) garbanzo beans, drained and rinsed
  • 1 cup ripe cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 4 ounces queso fresco or feta, crumbled
  • 1/2 cup cilantro leaves, chopped
  • 2 teaspoons kosher salt
  • 2 teaspoons ground chile powder
  • 1 teaspoon brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic

Method

Step 1

To make the salad, preheat an oven to 350 degrees F.

Step 2

Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.

Step 3

Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.

Step 4

To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.

Step 5

To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.

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