As colorful as a handmade Oaxacan basket, this salad-filled tortilla shell is dressed with a citrusy and creamt orange dressing that will please family and friends alike. Happy Cinco de Mayo!
SALAD BASKETS WITH CREAMY ORANGE VINAIGRETTE
8 cups spring mix or torn salad greens
1/2 cup fresh cilantro leaves
2 thinly-sliced green onions
1/2 cup thin-sliced radishes
1 large ripe mango, peeled, cut in 1/2 inch cubes
2 Cara Cara oranges, peeled, cut in segments or chunks
Toasted pine nuts, if desired
Prepare Creamy Orange Vinaigrette and Tortilla Baskets using recipes below. Lightly rinse greens then spin dry or pat dry with paper towels. Wrap lightly in dry paper towels and chill in a large plastic storage bag. This can be done a day in advance. In a large bowl, toss salad greens, cilantro, green onions and radishes. Toss with enough vinaigrette to coat mixture. Divide among the 4 salad baskets. Top each salad with an equal portion of the mango and orange pieces. Sprinkle with pine nuts, if desired. Serve at once, and pass any extra dressing on the side. Serves 4.
Creamy Orange Vinaigrette
2 tablespoons red wine vinegar
1 rounded tablespoon grainy Dijon mustard
1/4 cup extra virgin olive oil
1 rounded teaspoon grated orange zest
1/3 cup tart orange juice
1 clove garlic, minced
1/3 cup light sour cream or Greek yogurt
Sea salt and freshly ground pepper, to taste
Vinaigrette can be made 24 hours ahead. Add all the ingredients to a jar with a tight filling lid. Shake until well blended. Taste and adjust seasonings, if desired. Chill until serving time.
The edible baskets can be used for a variety of fillings, both savory and sweet.
6 (6 to 8 inch) flour tortillas, at room temperature
6 formers (to shape tortillas into baskets)
Preheat oven to 350 degrees. Place 6 formers (for shaping tortillas) upside down on a heavy-duty baking sheet. Drape one tortilla over each bowl to create a basket shape; gently press to help set the shape. Bake 6 to 8 minutes, or just until shells are golden brown. Rotate pan once during the baking process. Watch carefully to prevent burning. Remove from oven and cool. Fill as desired and serve at once.
- The formers can be heatproof, small round bowls or wide, oven-safe canning jars (without lids). You can also purchase special metal formers from cookware stores and other places where kitchen equipment is sold (see below). A box of Azteca brand Salad Shells is another good option. Purchase in the refrigerator section of most grocery stores. The salad shells come with a set of paperboard boxes for forming the basket/shells. They are easy to construct and reusable.
- If the tortillas are stiff, you can microwave them a few seconds to soften them slightly.
. We served the refreshing salads with a mouthwatering pan of Mexican lasagna!