Categories: Salad-

Ingredients

• 4 (6-inch) corn tortillas
• Vegetable oil
• 1/2 cup Italian vinaigrette
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 6 cups mixed salad greens
• 2 avocado, peeled and cubed
• 2 tomatoes, seeded and chopped
• 1 (4.5 oz.) can sliced ripe olives
• 1 cup (4oz.) shredded Monterey Jack cheese with peppers

Directions

1. Cut each tortilla into a continuous 1-inch thick spiral.
2. Pour oil to a depth of 6 inches into a Dutch oven; heat to 375 degrees. Fry tortillas, 1 at a time, holding the center of tortillas with tongs 30 seconds or until golden brown. Drain well on paper towels.
3. Whisk together vinaigrette, cumin, and chili powder. Toss with salad greens and next 4 ingredients. Arrange salad on 4 individual plates. Top each with a tortilla. Serve immediately.

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