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Yield:
1 servings
Ingredients:
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FOR THE SALAD ---------------- |
| 2 lrg |
Granny smith apples, julienned |
| 1 lrg |
Red pepper, stem, seeds and membrane, removed and julienned |
| 1 lrg |
Green pepper, stem, seeds and membrane, removed and julienned |
| 1 lrg |
Yellow bell pepper, stem, seeds and membrane, removed and julienned |
| 1 sm |
Head green cabbage, julienned thin |
| 1 sm |
Head red cabbage, julienned thin |
| 4 x |
Yellow corn tortillas julienned thin and fried |
| 4 x |
Red corn tortillas julienned thin and fried |
| 4 x |
Blue corn tortillas julienned thin and fried |
| 1 bn |
Cilantro leaves, whole |
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----------------- FOR THE DRESSING ---------------- |
| 1/2 cup |
Canola oil |
| 4 x |
Cloves garlic, minced |
| 1/4 bn |
Cilantro, chopped fine |
| 3 x |
Limes, Juice of |
Instructions:
Instructions: Combine all ingredients, except tortillas, into a bowl and mix well.
Add dressing and tortillas and mix lightly being careful not to break up tortillas too small.
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