Santa Fe Salad with Tortilla Straws

Baked tortilla strips create the wow in a simple-to-make salad with Southwest flair.

Santa Fe Salad with Tortilla Straws

OldElPasoRecipe by OldElPaso

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25 minutes

40 minutes

6 servings (1 cup each)

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Nutrition Info

  • 1 Serving
  • 250
  • 20g
    (Saturated Fat 5g, Trans Fat 0g)
  • 20mg
  • 450mg
  • 11g
    (Dietary Fiber 4g, Sugars 2g)
  • 5g
  • Percent Daily Value*
  • 30%
  • 25%
  • 10%
  • 6%
  • Exchanges
  • 3
  • 1/2
  • 1/2
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Variation

    Add grilled chicken or beef slices to turn this side-dish salad into a main-meal salad.

  • Do-Ahead

    The dressing can be made up to 2 hours ahead of time and refrigerated. The crispy tortilla straws can be made up to 2 days ahead; cool them completely, then pop them into a resealable plastic sandwich bag.

  • Did You Know?

    Ripeness is the key when using avocados. Fully ripened avocados have a rich, smooth flavor and soft, buttery texture. When not ripe, avocados are hard with little flavor.

Ingredients

  • Creamy Avocado Dressing
  • 1/2  cup ranch dressing
  • 1  medium avocado, pitted, peeled and cut into chunks
  • Tortilla Straws
  • 1  Old El Paso® flour tortilla for burritos (8 inch; from 11.5-oz package)
  • Cooking spray
  • 1/4  teaspoon coarse salt
  • 1/4  teaspoon chili powder
  • Salad
  • 2  cups bite-size pieces iceberg lettuce
  • 2  cups bite-size pieces romaine lettuce
  • 1  large tomato, chopped (1 cup)
  • 1  cup diced peeled jicama
  • 3/4  cup shredded Cheddar cheese (3 oz)
  • 1/4  cup sliced ripe olives

Directions

  1. 1Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy.
  2. 2Heat oven to 350°F. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
  3. 3Place iceberg and romaine lettuce on shallow serving platter or in large bowl. Sprinkle with tomato, jicama, cheese, olives and tortilla "straws." Serve with dressing.

Categories: Course, Side Dishes, Tossed Salads

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