| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Clprime1 | 1 | servings | |
INGREDIENTS
| 2 | lg | Granny smith apples; julienned |
| 1 | lg | Red pepper; stem, seeds and |
| ; membrane, removed | ||
| ; and julienned | ||
| 1 | lg | Green pepper; stem, seeds and |
| ; membrane, removed | ||
| ; and julienned | ||
| 1 | lg | 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 | Yellow corn tortillas julienned thin and | |
| ; fried | ||
| 4 | Red corn tortillas julienned thin and | |
| ; fried | ||
| 4 | Blue corn tortillas julienned thin and | |
| ; fried | ||
| 1 | bn | Cilantro leaves; whole |
| 1/2 | c | Canola oil |
| 4 | Cloves garlic; minced | |
| 1/4 | bn | Cilantro; chopped fine |
| 3 | Limes; Juice of | |
| Salt to taste |
INSTRUCTIONS
FOR THE SALAD FOR THE DRESSING 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. Converted by MC_Buster. Per serving: 1288 Calories (kcal); 111g Total Fat; (72% calories from fat); 8g Protein; 85g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 3 1/2 Fruit; 22 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0018 Converted by MM_Buster v2.0n.
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