Recipes

[Carol1229]

This is a wonderful salad for the summer-it makes a tasty treat for an intro to a light lunch or a pretty darned good dessert too! Feel free to fill these little tortilla bowls with any fruit you love. They're delicious.

Carol

STRAWBERRY MELON SALAD IN CINNAMON TORTILLA SHELLS
(Source: an OLD Pillsbury cookbook)

SHELLS:
2 Tbsp. sugar
1/2 tsp. cinnamon
4 (8") flour tortillas
1 Tbsp. butter or margarine, melted

Lightly grease the outsides of 4 (10 oz.) custard cups. Place inverted cups onto (2) 15x10-inch pans.

In a small bowl, combine the sugar and cinnamon. Brush one side of each tortilla lightly with butter; sprinkle with sugar-cinnamon mixture.

Place tortilla, sugar side up, over inverted custard cups. Tortillas will mold to cups when baking. Bake @ 400 degrees for 5-8 minutes or until crisp and light brown. Remove from cups; cool completely.

SALAD:
1/2 c. lemon yogurt
1/4 tsp. lemon juice
1/8 tsp. cinnamon

Leaf lettuce
2 c. watermelon balls
2 c. cantaloupe balls
1 c. halved strawberries

For the dressing, in a small bowl, combine yogurt, lemon juice and cinnamon; mix well.

Just before serving, line tortilla shells with leaf lettuce. Arrange 1/2 c. watermelon balls, 1/2 c. cantaloupe balls and 1/4 c. strawberries in each shell. Drizzle with yogurt mixture. Garnish as desired. 4 servings.

F.Y.I...these tortilla shells are WONDERFUL with a good old hot fudge sundae in them...I'm just sayin'...