Recipes

Applehood & Motherpie Strawberry and Onion Salad with Poppyseed Dressing		For Goodness Taste Tortilla Tucks



Yield: 8 Servings		Yield: 6 to 8 Servings

Ingredients		Ingredients

1 head romaine lettuce		10 6-inch flour tortillas

1 pint fresh strawberries or 1 whole package whole frozen strawberries		2 packages (8 oz each) cream cheese, softened

1 bermuda onion, sliced		9 oz cheddar cheese, shredded

Dressing		2 cups bottled salsa

1/2 cup mayonnaise		5 to 6 green onions, chopped

2 tbsp vinegar		1 can (16 oz) black olives, chopped

1/3 cup sugar		1 ripe avacado, thinly sliced

1/4 cup whole milk		Directions

2 tbsp poppyseeds		Spread each tortilla with a layer of cream cheese

Directions (Salad)		Sprinkle with cheddar cheese, salsa, green onions and olives

Wash romaine lettuce and pat dry, refrigerate until serving time		Layer avacado

Place greens on individual salad plates or in a large salad bowl		Roll up as tightly as possible and place seam side down on flat dish.

Slice strawberries. If using frozen, let partially thaw before slicing.		Cover with plastic wrap, refrigerate 8 to 24 hours

Put berries and onions on top of greens		To serve slice into 1-inch rounds

Drizzle poppyseed dressing over salad or toss if using large salad bowl		Hint: May be prepared 2 days in advance

Directions (Dressing)

Place all ingredients in a jar

Cover and shake until blended

Dressing keeps several days in refrigerator