Umbrellasalad Recipes
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.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 346 calories, Fat 18g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 934mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 18g protein.
SEVEN LAYER SALAD
I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.
Provided by Leah Mae
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
- Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 9.9 g, Cholesterol 51.1 mg, Fat 32.7 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 667.3 mg, Sugar 5.5 g
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