Umbrella Salads Recipes

UMBRELLA SALAD

Make and share this Umbrella Salad recipe from Food.com.

Provided by weekend cooker

Categories Fruit

Time 20m

Yield 6 umbrella salads, 6 serving(s)

Number Of Ingredients 10

Umbrella Salad image

Steps:

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

Nutrition Facts : Calories 432.2, Fat 21.4, SaturatedFat 9.8, Cholesterol 61.7, Sodium 589.1, Carbohydrate 38.8, Fiber 5.3, Sugar 6.9, Protein 21.1

Ingredients

6 (8 inch) flour tortillas
2 tablespoons butter or 2 tablespoons margarine, melted
6 cups torn fresh spinach
1 1/2 cups cubed cooked ham
1 1/2 cups sliced fresh mushrooms
1 cup cubed cheddar cheese
3 slices red onions, separated into rings
6 sweet red peppers, slices (1/4 inch thick)
6 pitted ripe olives
salad dressing, of your choice

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