Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross
Yield
4 servings

The extra dressing will keep several days in the refrigerator.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Place tortilla strips on a baking sheet coated with cooking spray. Bake at 375° for 5 minutes or until crisp. Cool on a wire rack.

Step 3

Place lettuce in a large bowl. Add pumpkinseeds and Chile-Cilantro Dressing; toss gently to coat. Place about 1 1/2 cups salad on each of 4 plates. Top each serving with 2 tablespoons tomato; sprinkle evenly with tortilla strips.

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