Umbrella Salads Recipe

Umbrella Salads Recipe photo by Taste of Home

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It's a snap to shape tortillas into umbrellas when you bake them over custard cups. Inside, spinach leaves are combined with ham, cheese and fresh veggies, then drizzled with dressing.

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Umbrella Salads Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

6 flour tortillas (8 inches)
2 tablespoons butter, melted
6 cups torn fresh spinach
1-1/2 cups cubed fully cooked ham
1-1/2 cups sliced fresh mushrooms
1 cup cubed cheddar cheese
3 slices red onion, separated into rings
6 sweet red pepper slices(1/4 inch thick)
6 pitted ripe olives
Salad dressing of your choice

Directions

Place six 10-oz. custard cups upside down in a shallow baking pan; set aside. Brush both sides of tortillas with butter; place in a single layer on ungreased baking sheets. Bake, uncovered, at 400° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups; cool. Combine spinach, ham, mushrooms, cheese and onion; place about 1 cup in each tortilla bowl.
For umbrella handle, cut off a curved end from each red pepper slice; insert straight end into olive. Place in center of salad; arrange salad ingredients to hold handle upright. Serve with dressing. Yield: 6 servings.

Editor's Note: 4-in.-diameter foil balls can be used instead of custard cups.

Nutritional Facts 1 serving (1 each) equals 346 calories, 18 g fat (8 g saturated fat), 52 mg cholesterol, 934 mg sodium, 29 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Umbrella Salads in Quick Cooking March/April 2000, p59