Santa Fe salad platter
0
- Prep Time10 min
- Total Time10 min
- Makes4 to 6 servings
Andreas Trauttmansdorff
Ingredients
2 large flour tortillas
vegetable oil, preferably from a spray can
pinches salt
2 limes, or 1 large lemon
1 cup sour cream
1 1/2 tsp ground cumin
1 1/2 tsp garlic powder
1/2 tsp Tabasco sauce, optional
1 cup grated cheddar
8 jumbo pimento-stuffed olives
3 large tomatoes
1 head romaine lettuce
1 ripe avocado
Instructions
To toast tortillas, oil grill and heat barbecue to medium-high or preheat oven to 400F (200C). Lightly spray or brush tortillas with oil. Sprinkle both sides with salt. Place on grill. Turn often until golden, 2 minutes. Or place right on oven rack and bake 2 to 3 minutes. Slice into wedges.
In a small bowl, stir 1/4 cup (50 mL) juice from limes with sour cream, cumin, garlic powder and Tabasco. Grate cheese. Thickly slice olives. Slice tomatoes into wedges. Coarsely chop romaine. Slice avocado in half. Discard pit, then peel. Cut into long thin slices. Arrange in rows on a large platter. Drizzle with lime dressing or place dressing in a bowl on platter. Add tortilla wedges.
Nutrition (per serving)
Calories 317, Protein 10.7g, Carbohydrates 22.8g, Fat 22.1g.
This is the ultimate buffet salad. Do all the chopping and prep ahead, then spread out colourful veggies, grated cheese and grilled tortilla triangles in eye-catching rows on a platter. Guests can assemble their own creations.
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