Best 2 Umbrella Salads Recipes

UMBRELLA SALADS

Umbrella Salads image

It's a snap to shape tortillas into umbrellas when you bake them over custard cups. Inside, spinach leaves are combined with ham, cheese and fresh veggies, then drizzled with dressing.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 flour tortillas (8 inches)
2 tablespoons butter, melted
6 cups torn fresh spinach
1-1/2 cups cubed fully cooked ham
1-1/2 cups sliced fresh mushrooms
1 cup cubed cheddar cheese
3 slices red onion, separated into rings
6 sweet red pepper slices(1/4 inch thick)
6 pitted ripe olives
Salad dressing of your choice

Steps:

Place six 10-oz. custard cups upside down in a shallow baking pan; set aside. Brush both sides of tortillas with butter; place in a single layer on ungreased baking sheets. Bake, uncovered, at 400° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups; cool. Combine spinach, ham, mushrooms, cheese and onion; place about 1 cup in each tortilla bowl. , For umbrella handle, cut off a curved end from each red pepper slice; insert straight end into olive. Place in center of salad; arrange salad ingredients to hold handle upright. Serve with dressing.

Nutrition Facts : Calories 346 calories, Fat 18g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 934mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 18g protein.

UMBRELLA SALAD

Umbrella Salad image

Make and share this Umbrella Salad recipe from Food.com.

Provided by weekend cooker

Categories Fruit

Time 20m

Yield 6 umbrella salads, 6 serving(s)

Number Of Ingredients 10

Ingredients

6 (8 inch) flour tortillas
2 tablespoons butter or 2 tablespoons margarine, melted
6 cups torn fresh spinach
1 1/2 cups cubed cooked ham
1 1/2 cups sliced fresh mushrooms
1 cup cubed cheddar cheese
3 slices red onions, separated into rings
6 sweet red peppers, slices (1/4 inch thick)
6 pitted ripe olives
salad dressing, of your choice

Steps:

Place six (10 ounce) custard cups upside down in a shallow baking pan and set aside.
Brush both sides of tortillas with butter, place in a single layer on ungreased baking sheets.
Bake uncovered at 400 degrees for 1 minute.
Place a tortilla over each custard cup, pinching sides to form a bowl shape.
Bake 7-8 minutes or until crisp.
Remove tortillas from cups, and cool.
Combine spinach, ham, mushrooms, cheese, and onion, place about 1 cup in each bowl.
For the umbrella handle, cut off a curved end from each red pepper slice, and insert straight end into olive.
Place in center of salad , and arrange salad ingredientsto hold handle upright.
Serve with dressing.