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Tostada Power Salad

Jul 1, 2011 12:00 PM

YIELD: 1 serving

1 (6-inch) tortilla

1 Tbsp. prepared hummus

½ cup fresh spinach leaves

⅛ cup red onion, thin julienne

⅛ cup carrot, shaved ribbons done w/ a vegetable peeler

1 tsp. prepared raspberry vinaigrette

⅛ tsp. cracked black pepper

1 tsp. feta cheese, crumbled

1 tsp. sunflower seed, toasted

1. Bake tortilla in 350°F oven for three minutes to crisp it up. Or heat tortilla in nonstick pan/grilled for a few minutes.

2. Evenly spread tortilla with hummus.

3. Toss spinach, onion and carrot with vinaigrette. Top hummus with tossed spinach salad, placing salad ½-inch in from the edge of the tortilla.

4. Sprinkle cracked black pepper, feta cheese and sunflower seeds evenly over the spinach salad. Serve.

Photo and recipe: Mission Foodservice

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© 2012 Penton Media Inc.

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