Ingredients
- 1 Each 10" Fry-Ready Tortilla (37183)
- 1.5 Oz. Kale, chopped
- 2.5 Oz. Red Split Lentils, cooked
- 1 Oz. Almonds, chopped
- .7 Oz. Kalamata Olives, sliced
- .7 Oz. Castelvetrano Olives, sliced
- 1 Oz. Golden Raisins
- 1 Oz. Feta Cheese Chunks
- .5 Oz. Scallions, thinly sliced
- .2 Oz. Parsley, rough chopped
- 1.5 Oz. Sesame-Lemon Vinaigrette, see related recipe
Directions
- Pre-heat deep fryer to 350F.
- In a large bowl, add all the salad ingredients, including the vinaigrette, and toss together.
- Using a ladle or tortilla fry mold, press the tortilla into the hot oil and fry until bubbles cease and a golden crunchy texture has been achieved.
- Place tortilla bowl on a plate, fill with salad, and serve.
Ingredients- 4 Oz. Lemon Juice
- .8 Oz. Dijon Mustard
- 1 Oz. Honey
- 1 Oz. Extra Virgin Olive Oil
- .5 Oz. Pure Sesame Seed Oil Sesame Seeds
- .1 Oz. Salt
- .05 Oz. Pepper
Directions
- Whisk together.
