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Southwest Fiesta Salad with Pico de Gallo
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Southwest Fiesta Salad with Pico de Gallo
A chopped romaine salad with cucumber, corn, olives, cheese, avocado, and pico de gallo and topped with crispy tortilla strips.
Southwest Fiesta Salad with Pico de Gallo
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10 people Yepped this recipe
servings:
3
total time:
30 minutes
added on
01/09/2017
recipe by:
Rae
INGREDIENTS
PICO DE GALLO:
2 roma tomatoes, diced
2 TBSP diced red onion
2 TBSP diced jalapeno
2 TBSP freshly chopped cilantro
1 medium garlic clove, minced
salt & freshly ground pepper
SALAD:
1 small corn tortilla
1 tsp olive oil
1 heart of romaine, chopped
1/2 cucumber, peeled seeded and diced
1/4 cup frozen corn, thawed and rinsed
1/4 cup sliced green olives
1/4 cup shredded sharp cheddar cheese
1 medium avocado, diced
salt and freshly ground pepper
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DIRECTIONS
PICO DE GALLO:
Mix all the Pico de Gallo ingredients together in a large bowl then season with salt & pepper to taste and set aside.
SALAD:
Preheat the oven to 350° F.
Brush both sides of the tortilla with oil then cut into small strips.
Place the tortilla strips on a baking sheet then sprinkle with a little salt and pepper and bake for 10 minutes or until crispy.
Place the chopped romaine in a large mixing bowl then add the cucumber, corn, olives, cheese, avocado and the Pico de Gallo.
Top with the crispy tortilla strips and serve.
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