Post by chief_cook2 on Feb 25, 2003 7:46:24 GMT -6
Ingredients for 6 Serving
6 10-inch light-style flour tortillas
1 can 5.5 ounce low sodium tomato-vegetable juice
1/3 cup Nonfat mayonnaise
1 1/2 tsp Chili powder
1/4 tsp Crushed chili flakes
1/4 tsp Crushed oregano
1 tsp Minced fresh garlic
4 Fresh California nectarines, cut into wedges
1 12-ounce lean beef steak, broiled, sliced
1 Sliced red bell pepper
1 Sliced yellow bell pepper
6 cups Assorted torn-up greens
Procedure:
1. To make tortilla bowls, press each tortilla into 7-inch ovenproof metal or glass bowls.
2. Place on baking sheet and bake at 400ยบ F for 10 to 15 minutes or until crisp.
3. For dressing, whisk together vegetable juice, mayonnaise, chili powder, chili flakes, oregano and garlic. Chill.
4. Toss nectarines, beef, bell peppers and three-fourths of the greens with salad dressing.
5. Divide into tortilla bowls; surround with remaining greens and garnish with edible flowers. Makes 6 servings.
6 10-inch light-style flour tortillas
1 can 5.5 ounce low sodium tomato-vegetable juice
1/3 cup Nonfat mayonnaise
1 1/2 tsp Chili powder
1/4 tsp Crushed chili flakes
1/4 tsp Crushed oregano
1 tsp Minced fresh garlic
4 Fresh California nectarines, cut into wedges
1 12-ounce lean beef steak, broiled, sliced
1 Sliced red bell pepper
1 Sliced yellow bell pepper
6 cups Assorted torn-up greens
Procedure:
1. To make tortilla bowls, press each tortilla into 7-inch ovenproof metal or glass bowls.
2. Place on baking sheet and bake at 400ยบ F for 10 to 15 minutes or until crisp.
3. For dressing, whisk together vegetable juice, mayonnaise, chili powder, chili flakes, oregano and garlic. Chill.
4. Toss nectarines, beef, bell peppers and three-fourths of the greens with salad dressing.
5. Divide into tortilla bowls; surround with remaining greens and garnish with edible flowers. Makes 6 servings.