Mexican Chopped Salad with Crunchy Tortilla Strips

So it’s been a while since I have done a Last Nights Dinner. Whoops. Summer happens and it always comes down to quick and easy rather than labor intensive. Since we have been having a crazy heat wave lately, I have been eating lots of salads. Salads for lunch and dinner. I try to create some kind of new salad every week. This week for dinner I made a Mexican Chopped Salad with Crunchy Tortilla Strips. I found the recipe from this months Vegetarian Times.




Tortilla Strips:
1 tsp. Canola Oil
3 6-inch Tortillas
Chili Powder
Salt

Dressing:
1/2 cup Olive oil
2 cloves garlic
2 tsp. cumin
2 tsp. coriander
1 tsp. sugar
1 tsp salt
1/3 cup lime juice
1/4 cup chopped green onion
1/4 cup cilantro leaves
Pinch of Cayenne pepper

Salad:
Romaine + spinach
2 Medium Tomatoes, chopped
1 avocado, sliced
3 celery stalks, sliced
1 cucumber, diced
1 cup fresh or frozen, thawed corn kernels
1/2 cup cooked pinto beans
1/2 cup cooked black beans
1 red pepper, sliced
1/3 cup red onion, chopped

1. Top make tortilla strips: preheat oven to 350. Brush oil on tortillas. Cut in half, then into 1/4 inch wide strips. Spread on baking sheet and sprinkle with chili powder and salt. Bake for 10-15 mins.
2. To make dressing: heat oil, garlic, cumin, coriander, sugar, and salt in saucepan 2 to 3 mins over low heat.
3. Blend remaining dressing ingredients with garlic oil in blender until smooth.
4. Toss together all salad ingredients and tortilla strips. Drizzle with dressing.

Voila!
(p.s. for you meat eaters. I cooked some steak strips for kev and added some fajita seasoning to the pan. Then placed them on top of his salad)

Wedding style file coming later this afternoon!!