ZESTY SALAD WITH TORTILLA STRIPS

Zesty Salad With Tortilla Strips image

This simple salad pairs wonderfully with any meal, but especially well with seafood. I call the salad, Ensalada Chilpancingo; Chilpancingo is the capital of Pacific Coastal Guerrero in Mexico.

Provided by NcMysteryShopper

Time 9m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 jalapeno, seeded and coarsely chopped
3 limes, zest of, finely grated
1/4 cup sherry wine vinegar
1/2 teaspoon fresh ground pepper
1/2 teaspoon sugar
salt
1/2 cup extra virgin olive oil
vegetable oil, for frying (optional)
4 (5 inch) corn tortillas, sliced into 1/4-inch thick strips (Can sub broken chips for ease)
8 cups mixed greens
3 ounces queso fresco, crumbled or 3 ounces ricotta cheese, mexican cheese, crumbled

Steps:

Using a blender or food processor, pulse jalapeño with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil.
In a medium saucepan, heat 1" of oil to 350°. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400°. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp.
In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.

Nutrition Facts : Calories 190.7, Fat 18.4, SaturatedFat 2.5, Sodium 6.5, Carbohydrate 6.5, Fiber 0.9, Sugar 0.6, Protein 0.8

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