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Umbrella Salads

Source: Taste of Home
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  6 Servings
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
Umbrella Salads Recipe at
Place six 10-oz. 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 for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake 7-8 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.
Date Added: 01/01/2008
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