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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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It's a snap to shape tortillas into umbrellas when you bake them over custard cups. Inside, spinach leaves are combined with ham, cheese and fresh veggies, then drizzled with dressing. Ingredients:
6 flour tortillas (8 inches) |
2 tablespoons butter, melted |
6 cups torn fresh spinach |
1-1/2 cups cubed fully cooked ham |
1-1/2 cups sliced fresh mushrooms |
1 cup cubed cheddar cheese |
3 slices red onion, separated into rings |
6 sweet red pepper slices(1/4 inch thick) |
6 pitted ripe olives |
salad dressing of your choice |
Directions:
1. Place six 10-oz. custard cups upside down in a shallow baking pan; set aside. Brush both sides of tortillas with butter; place in a single layer on ungreased baking sheets. Bake, uncovered, at 400° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups; cool. Combine spinach, ham, mushrooms, cheese and onion; place about 1 cup in each tortilla bowl.
2. For umbrella handle, cut off a curved end from each red pepper slice; insert straight end into olive. Place in center of salad; arrange salad ingredients to hold handle upright. Serve with dressing. Yield: 6 servings.
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