The Salad Master - DDV Culinary

Quesadilla Salad2 medium limes3/4 teaspoon chili powder1/2 teaspoon ground coriander1/2 teaspoon sugar1/2 teaspoon salt4 teaspoons olive oil1 head romaine lettuce, leaves cut crosswise into 3/4−inch−wide strips1 pint (12 ounces) cherry tomatoes, each cut into halves or quarters if large1 small avocado (about 8 ounces), cut into 1/2−inch wedges2 green onions, thinly sliced8 flour tortillas (6 inches each)6 ounces shredded Monterey Jack cheese with jalapeo chiles (1 1/2 cups)green onions for garnish1. From limes, grate 1/4 teaspoon peel and squeeze 3 tablespoons juice. In large bowl,with fork or wire whisk, mix lime peel, lime juice, chilipowder, coriander, sugar,and salt. Whisk in oil until blended.2. To bowl, add lettuce, tomatoes, avocado, and green onions; toss well.3. Heat nonstick 10−inch skillet over medium heat until hot. Place 1 tortilla in skillet.Sprinkle with one−fourth of cheese; top with second tortilla, pressing lightly. Cookquesadilla about 1 minute or until lightly toasted. Turn quesadilla and cook 1 minutelonger or until cheese melts. Cut quesadilla into wedges; place on large dinner plate.Repeat with remaining tortillas and cheese.4. To serve, spoon salad onto plates with quesadillas. Garnish with green onions if youlike.Quesadilla Salad 105