• 6 flour tortillas (8 inches)
  • 2 tablespoons butter, or margarine melted
  • 6 cups torn fresh spinach
  • 1 1/2 cups cubed fully cooked ham
  • 1 1/2 cups sliced fresh mushrooms
  • 1 cup cubed cheddar cheese
  • 3 slices red onion, separated into rings
  • 6 sweet red pepper slices (1/4 inch thick)
  • 6 pitted ripe olives
  • Salad dressing of your choice


Place six 10-ounce custard cups upside down in a shallow baking pan; set aside. Brush both sides of tortillas with butter; place in a single layer on ungreased baking sheets.

Bake, uncovered, at 400 degrees F for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake 7 to 8 minutes or until crisp. Remove tortillas from cups; cool.

Combine spinach, ham, mushrooms, cheese and onion; place about 1 cup in each bowl.

For umbrella handle, cut off a curved end from each red pepper slice; insert straight end into olive. Place in center of salad; arrange salad ingredients to hold handle upright. Serve with dressing.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6583

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