Umbrella Salads Recipe
Umbrella Salads Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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.
Editor's Note: 4-in.-diameter foil balls can be used instead of custard cups.
Originally published as Umbrella Salads in Quick Cooking March/April 2000, p59

Nutritional Facts

1 each: 346 calories, 18g fat (8g saturated fat), 52mg cholesterol, 934mg sodium, 29g carbohydrate (1g sugars, 1g fiber), 18g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Umbrella Salads in Quick Cooking March/April 2000, p59

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