4- 6 inch flour tortillas
1 cup shredded spinach leaves
1 cup Olympic Peninsula Traditional Alder Smoked Salmon, flaked
2 Tbsp sliced water chestnuts
2 Tbsp snipped cilantro
2 Tbsp diced red bell pepper
1/4 cup chopped macadamia nuts
Dressing
1/4 cup sour cream
1 clove garlic, crushed
1 tsp sesame oil
1 tsp lime juice
1 tsp honey
garnish- black or toasted brown sesame seeds
Press each tortilla into a 10 ounce custard cup. Bake at 350 degrees 10
minutes or till crisp. Cool then remove from the custard cups. Divide
the spinach among the tortilla cups. Combine the salmon with the rest of
the salad ingredients in a bowl. Mix together the ingredients for the
dressing till well blended. Add to the salad and gently toss to coat.
Spoon into the salad cups, then sprinkle on the sesame seeds. Serves 4.
Roxanne Chan,
Albany, CA