Sunday, June 5, 2011

Solo Salads: Tortilla and Pita Bowls

A tortilla or pita bowl is such a lovely way to serve a salad
- fun to eat, and, with a colourful selection of vegetables,
you get variety of textures & tastes with every bite. 
It looks like a party in a bowl!

(Pictured below:  Greek Salad Pita Bowl)

Baked Tortilla Bowls:

There are several versions of baked tortilla bowls
- this is how I do it.  It's a combination of a couple of 
methods, plus a brush of lime or lemon juice & oil and
a sprinkle of seasoning.

Tortilla Bowl (serves 1)

Preheat oven to 400 F.  Put a 10" flour or corn tortilla
into a lightly oiled ovenproof bowl of a suitable shape
(I like mine to form a broad-based bowl with sides at least
3" high). Brush with a combination of 1/2 tsp lime juice 
and 1/4 tsp olive oil.  Sprinkle with salt or *cajun spice mix.
(*recipe in next posting for Santa Fe Salad)

Bake the tortilla bowl at 400 F for 8 minutes. Remove from 
the ovenproof bowl, invert onto a baking sheet, and  bake 
for 2 more minutes. Take out of the oven and let cool on the 
baking sheet for at least 15 minutes.  Fill with salad of choice 
and serve.

Pita   Bowl (serves 1):

Cook with the same method as the Tortilla Bowl, but
brush with lemon  juice and oil and season with salt
& 1 small clove garlic, grated. The pita bowls cook a bit
faster, so check after 6 minutes.

Solo Summer Salad Combinations:

There are so many salads that go well in one of these bowls. 
In my next few postings I will be providing recipes for single-salad
servings of the following combinations and more.

The number of ingredients in each salad is an any/all sort of 
choice. I recommend trying at least 4-5 of any group: some Greens, 
2-3 Vegetables (&/or fruit), and a topping. That said, even a simple 
3-ingredient salad is elevated from the mundane when served in an 
edible bowl  & topped with fresh herbs or cheese.

These salads can be either a complete meal in themselves
or can be an excellent accompaniment to meat, fish  or tofu.

Greek Salad Pita Bowl:

Sliced peppers
Chopped Tomatoes
Sliced Cucumber
Sliced olives
Feta Cheese
Balsamic Dressing

Chicken Taco Bowl Salad:

Cajun Spice-rubbed chicken breast
Baby Greens
Red or Green Grapes
Green onions
Grated carrot
Diced red pepper
Sliced black olives
Fresh coriander, snipped

Honey-lime ranch drizzle w/sriracha hot sauce

Buffalo Chicken Salad:

Chicken rubbed w/cajun spice mix and
basted with hot sauce
Iceberg lettuce
roma tomato
Blue Cheese dressing
Crumbled Pretzel Sticks

Santa Fe Salad:

Black beans & corn kernels sauteed with
red onion, zucchini & garlic, seasoned with
cajun spice mix (or paprika & cumin), drizzled
with lime juice and tossed with cilantro,

Served atop shredded Napa Cabbage, and

Topped with diced roma tomatoes,
Sliced black olives,
Grated cheese,
and Spicy Sour Cream Ranch Dressing.
Garnished with cilantro.

Pear Extraordinaire:

20th Century Pear, sliced
Escarole, endive or romaine lettuce
Crumbled Shropshire Blue Cheese (or Stilton)
*Toasted Walnuts or Pecans
(*or Crispy Bacon, Turkey Bacon or Veggie Bacon)

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