Print Options

Back to Umbrella Salads >

Include these items:

Taste of Home Logo

Umbrella Salads

Umbrella Salads
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.
6 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

2 of 2

Umbrella Salads (continued)

Editor's Note: 4-in.-diameter foil balls can be used instead of custard cups.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013