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Source: Food and Wine Quick from Scratch

Southwestern Tortilla Salad
This satisfying Tex-Mex favorite comes together in minutes.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 13 minutes
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8 taco shells
5 1/2 tablespoons cooking oil
2 cups kidney beans, drained and rinsed (from one 19-ounce can)
1/3 cup tomato salsa
3/4 teaspoon salt
1 1/2 tablespoons white wine vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1/4 teaspoon chili powder
1/4 cup cilantro, chopped (optional)
1 head romaine lettuce, shredded
2 large tomatoes, chopped
1 avocado, cut into thin slices
1/4 pound Cheddar cheese, grated (about 1 cup)
1 roasted chicken, bones and skin removed, meat shredded (about 1 pound meat)
1/3 cup Kalamata olives, (or other black olives) halved and pitted




Heat the oven to 350 degrees. Put the taco shells on a baking sheet and bake them until crisp, about 8 minutes. Break each one in half.

In a medium saucepan, heat 1 tablespoon of the oil over moderate heat. Add the beans, salsa, and 1/4 teaspoon of the salt. Cook, mashing with a potato masher, for about 5 minutes.

In a small glass or stainless-steel bowl, whisk together the vinegar, mustard, pepper, chili powder, and the remaining 1/2 teaspoon salt. Add the remaining 4 ½ tablespoons oil, whisking. Add the cilantro.

To serve, spread one side of the taco-shell halves with the refried beans and put four on each plate. Top with layers of the lettuce, tomatoes, avocado, cheese, chicken, and olives. Pour the dressing over the salads.


Notes:
You’ll be surprised by how quick and easy it is to make your own refried beans - and how much better they taste than the ready-made variety.

Tips:
Wine Recommendation: The forceful flavor of cheddar cheese and the saltiness of the olives will go very nicely with a crisp and lively sauvignon blanc from California.


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Orecchiette with Indian-Spiced Cauliflower and Peas
Source: Food and Wine Quick from Scratch
Rating:
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Vegetables play an important role in the cuisine of India, and cauliflower and peas are a favorite combination. Here Italian orecchiette catches the peas and the sauce so that each bite is full of flavor.
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Source: Food and Wine Quick from Scratch
Rating:
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Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and a sprinkling of crisp red onion. If you like, serve these with the recipe for Bruschetta Duet to make a tantalizing trio.
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