Taos Tumble Salad Recipes

Steps:

• Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy.
• Heat oven to 350°F. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
• Place iceberg and romaine lettuce on shallow serving platter or in large bowl. Sprinkle with tomato, jicama, cheese, olives and tortilla "straws." Serve with dressing.

Steps:

• Cut tomatoes into 1/2-inch slices; cut cherry tomatoes in half. Cut cheese into 1/2-inch slices.
• In small bowl, mix vinegar and sugar. With whisk, beat in oil until well blended. Season with salt and pepper to taste.
• To assemble salad, on serving platter, layer tomato slices with cheese. Sprinkle with basil; drizzle with vinaigrette. Serve immediately.

Steps:

• Combine lettuce,beans,tomatoes,chilies,and sliced olives.
• Chill.
• Combine avocado,sour cream,salad dressing,onions,and seasonings; mix well and chill.
• Just before serving, pour the avocado dressing over the salad and toss lightly.
• Top with shredded cheese and corn chips.
• Garnish with the whole pitted black olives.