Mexicali chop with Crunchy Tortilla Strips

I came across this recipe in a vegetarian magazine. It looked so refreshing and I knew I would love everything in it. I made one adjustments....I added more avocado and pinto beans:)-picture coming soon


I like to make the dressing first. It will also stay fine in the refrigerator for a few days

Dressing:

1/2 cup of olive oil
2 cloves of garlic, minced (2 tsp)
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. sugar
1 tsp. salt
1/3 cup lime juice
1/4 cup chopped green onion
1/4 cup cilantro leaves
pinch of cayenne pepper

To make dressing: heat oil, garlic, cumin, coriander, sugar and salt in saucepan 2 to 3 minutes over low heat or until garlic begins to sizzle:

This will make the whole house smell wonderful!

Blend remaining dressing ingredients with garlic oil in blender until smooth.


Tortilla strips:

1 1/2 tsp. canola oil
3 6-inch corn tortillas
1/2 tsp. chili powder
1/4 tsp. maple crystals or sugar (I just used sugar and it tasted great)
1/8 tsp. salt

To make tortillas strips, preheat oven to 350 degrees (F). Brush oil on tortillas. (Jacob helped me with this). Cut in half, then cut into 1/8 wide strips. Spread on baking sheet. Combine chili powder, salt and sugar. Sprinkle mix over strips. Cool.

Salad:

1 head romaind lettuce, sliced (8cups)
2 medium tomatoes, chopped (2 cups)
1 avocado, diced (1 cup)
3 stalks of celery, sliced (1 cup)
1 cucumber, diced (1 cup)
1 cup frozen(thawed) or fresh corn kernels( I used fresh and it tasted so good)
3/4 cups cooked pinto beans
1/2 cup jarred roasted bell peppers, rinsed, drained and sliced
1/3 cup finely chopped red onion

Toss all ingredients together, add tortilla strips and 1/4 cup dressing.

Per 1 3/4 cup serving: 160 cal.; 4 G. Prot; 8 G total fat; (1 G Sat. Fat); 21 G carb; 0 mg sod; 6 G fiber; 5 G sugar


Yummy!