Tex-Mex Green Salad

4 corn tortillas

Dressing

½

cup buttermilk

½

cup mayonnaise

3 tablespoons finely chopped fresh Italian parsley

3 tablespoons finely chopped fresh cilantro

½

teaspoon onion powder

¾

teaspoon garlic salt

½

teaspoon freshly ground black pepper

½

teaspoon hot sauce

Salad

1 large head romaine, torn into bite-size pieces

1½

cups cherry tomatoes, halved

2 ripe avocados, pitted, peeled, cut into chunks

1 can (15 ounces) black beans, drained, rinsed

1 cup sliced radishes

1 small red onion, cut in half, sliced crosswise

For toasted tortilla strips: Heat oven to 375 degrees. Cut corn tortillas into ¼

-inch-wide strips. Place on rimmed baking sheet in single layer. Bake in middle of preheated oven and bake until crisp and lightly browned, about 10 to 11 minutes. Set aside to cool.

For the dressing: Whisk all ingredients together in medium bowl. Taste and adjust seasoning if needed.

For the salad: Combine salad ingredients in large bowl. Add enough dressing to lightly coat leaves. Divide salad between 4 or 6 plates. Top with cooled tortilla strips and serve.

Serves four to six.

@Recipe nutrition:Nutrition values per serving: 340 calories, 18 g fat (2.5 saturated), 40 g carbohydrates, 13 g fiber, 9 g protein, 5 mg cholesterol, 300 mg sodium.

"Melissa's Everyday Cooking with Organic Produce" (2010 Wiley)