Ingredients
- 1 each 10" Fry-Ready Tortilla (37183)
- 1.5 oz. Chopped Kale
- 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.
