Recipe courtesy of Scott Graves
Episode: Army Cook-Off
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1 hr 10 min
35 min
30 min
5 min
4 servings


Herb Vinaigrette:


To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.

Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.

Slice the tortillas into 4-inch long, thin, triangular strips.

In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.

Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.

Herb Vinaigrette:

To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified. 

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