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Posted By Nava On June 17, 2011 @ 10:00 pm In Bean Salads,Main-Dish Salads,Main-Dish Salads,Super Savory Salads,Vegan Dinner Recipes | 3 Comments
Serves: 4 to 6
Dressing (or see Note for shortcut):
Cut the tortillas into strips about 1/2 by 2 inches long. Heat a large skillet and toast the tortilla strips over medium heat, stirring frequently, until they are dry and crisp. Set aside to cool.
Combine the remaining salad ingredients in a serving bowl. Use greens or lettuce as needed, according to the number of servings needed.
Combine the dressing ingredients in a small bowl and stir together until well blended. Pour over the salad, toss well, and distribute to individual serving bowls. Divide the tortilla strips among each serving, scattering them over the top of the salad as a garnish.
Notes: For a shortcut, simply use good-quality stone-ground tortilla chips, crumbled, in place of the tortilla strips. And use your favorite dressing instead of the recipe given here — French, Catalina, or a chili-lime vinaigrette are all good choices.
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 Vegan Dinner Recipes: http://www.vegkitchen.com/vegan-dinner-recipes/
 Main-Dish Salads: http://www.vegkitchen.com/category/main-dish-salads-vegan-dinner-recipes-recipes/
 Bean Salads: http://www.vegkitchen.com/category/recipes/bountiful-beans/bean-salads/
 Super Savory Salads.: http://www.vegkitchen.com/category/recipes/salads/savory-salads/
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