Umbrella Salad

a healthy salad , made in a curved tortilla shell, with a red pepper slice as the umbrella handle.

• Ready In: 20 mins
• Serves: 6
• Yields: 6 umbrella salads

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

Directions

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