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Source: Fabulous Food Associations

Cool Beefy Nectarine Salad in Tortilla Bowls
This beef-and-fruit salad served in tortillas is pretty and festive, yet light enough for a simple meal.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 10 to 15 minutes
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4 10 inch flour tortilla
1/3 cup V8® Vegetable Juice
1/3 cup nonfat mayonnaise
1 1/2 teaspoons chili powder
1/4 teaspoon chili pepper flakes
1/4 teaspoon dried oregano, crushed
1 teaspoon minced garlic
4 nectarines, cut into wedges
12 ounces beef fillet steaks, broiled or grilled, and thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
6 cups mixed salad greens, torn-up
edible flowers, for garnish, optional




Preheat oven to 400 degrees F.

To make tortilla bowls, press each tortilla into 7-inch ovenproof metal or glass bowls. Arrange the bowls on a baking sheet and bake for 10 to 15 minutes, or until crisp. Remove from the bowls and set aside on wire racks to cool completely.

For the dressing, whisk together the vegetable juice, mayonnaise, chili powder, chili flakes, oregano, and garlic. Cover and chill.

Toss the nectarines, beef, bell peppers and three-fourths of the greens in a bowl. Spoon as much salad dressing as you like over the salad and toss gently to coat.

Divide the salad among the tortilla bowls and surround with the remaining greens and edible flowers, if you want to make the salad extra pretty.





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