The Pioneer Woman Tasty Kitchen
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Strawberry Melon Salad in Cinnamon Tortilla Shells

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Level: Easy

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Description

I got this recipe from an OLD Pillsbury cookbook years ago, and it’s one of our favorite spring/summer salads. Kids love eating fruit out of this special “bowl.” Oh, a hot fudge sundae tastes pretty good in this “bowl” too!

Ingredients

  • FOR THE BOWLS:
  • 2 Tablespoons Granulated Sugar
  • ½ teaspoons Ground Cinnamon
  • 4 whole 8 Inch Flour Tortillas
  • 1 Tablespoon Butter Or Margarine, Melted
  • FOR THE DRESSING AND SALAD:
  • ½ cups Lemon Yogurt
  • ¼ teaspoons Lemon Juice
  • ⅛ teaspoons Ground Cinnamon
  • 4 leaves Green Or Red Leaf Lettuce
  • 2 cups Watermelon Balls
  • 2 cups Cantaloupe Balls
  • 1 cup Sliced (or Halved) Fresh Strawberries

Preparation

For the bowls: Lightly grease the outsides of four 10 ounce custard cups. Place inverted cups onto two 15×10-inch pans. Set aside.

In a small bowl, combine the sugar and cinnamon. Brush one side of each tortilla lightly with butter and then sprinkle with sugar-cinnamon mixture.

Place the tortillas sugar side up over the tops of the inverted custard cups. Tortillas will mold to cups when baking. Bake at 400 F for 5-8 minutes or until crisp and light brown. Remove tortillas from the cups and cool.

For the dressing: In a small bowl, combine yogurt, lemon juice and cinnamon; mix well.

Just before serving, line tortilla shells with leaf lettuce. Arrange 1/2 cup watermelon balls, 1/2 cup cantaloupe balls and 1/4 cup strawberries in each shell. Drizzle with the yogurt mixture. Garnish as desired.

Makes 4 servings.

2 Comments

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ilovemetatertot on 3.29.2010

Great to taste! Fun to eat! My favorite kind of food!

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Angel Barnes on 3.27.2010

This looks beautiful and refreshing! I look forward to making this!!!

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