Tortilla Shrimp Salad No ratings yet.

easy 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.