Jeannette's House Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1.0 cup, chopped Hard Boiled Egg4.0 cup, shredded Romaine Lettuce (salad)0.5 cup, chopped Onions, raw2.0 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average1.0 cup Chickpeas (garbanzo beans)1.0 serving Mission Flour Tortillas, Soft Taco, 8 inch, 49g3.0 tbsp Crisco Pure Vegetable Oil4.0 tbsp Vinegar - Natural Rice Vinegar (Nakano)1.0 serving Bacon, John Morrell, Hardwood Smoked Bacon (2 slices/17g)
Turn the oven on to 400°. Cut tortilla into even strips (whatever size you're comfortable with). Put pieces on a cookie sheet, spray with fat free cooking oil spray, and salt according to your preference. Place in oven and leave until it reaches your desired crispiness. Put rest of ingredients into a bowl except the oil and vinegar. Mix the oil and vinegar separately, adding any spices desired. Serve oil and vinegar on salad or on side. Top with tortilla strips.
Serving Size: 2 cups (as a main course)
Number of Servings: 3.0
Recipe submitted by SparkPeople user MPLSJEANNETTE.
Number of Servings: 3.0
Recipe submitted by SparkPeople user MPLSJEANNETTE.
Nutritional Info Amount Per Serving
- Calories: 403.7
- Total Fat: 24.3 g
- Cholesterol: 172.0 mg
- Sodium: 549.6 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 6.5 g
- Protein: 14.6 g
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