Tortilla Shrimp Saladeasy prep time 30 mins | cook time 30 mins | SERVINGS 6
6 La Fe Flour Tortillas
1/4 cup regular or low sodium Chicken Broth
1/4 cup Rice Wine Vinegar
1 Tbsp. Olive Oil
1 Tbsp. Sugar
1 tsp. Dry Mustard
2 cloves Garlic minced
1 1/2 lb. cooked Shrimp peeled
6 cups Packaged Salad Mix
1 Red Bell Pepper cut into strips
1 Yellow Bell Pepper cut into strips
1/4 cup snipped Chives
To make dressing, combine broth, vinegar, olive oil, sugar, mustard and garlic in a small sauce pan and bring to a boil. Remove from heat and keep warm.
To make tortilla bowls, place each tortilla into a 7 inch metal or glass oven proof bowl; set each bowl onto
a large baking sheet. Bake at 400 degrees F for 10 minutes or until crisp. Set aside.
To assemble, combine shrimp, bell peppers and half of the greens in a large bowl. Pour warm dressing over salad and toss. Place 1 cup salad mixture into tortilla bowls and sprinkle with chives. Place remaining greens on serving plate.