4 Mission® Corn Tortillas cut into strips or triangles Oil for frying 7 oz. or 8 3/4 Cups Red Leaf Lettuce rinsed 7 oz. or 8 3/4 cups Romaine Lettuce rinsed 1/4 large Red Bell Pepper cut into thin strips 1/4 large Green Bell Pepper cut into thin strips 2 Tbsp. shredded Carrot 2 large Tomatoes sliced 2 Tbsp. chopped Parsley 1/2 Tbsp. Garlic Powder 1 Tbsp. chopped Basil 1/2 Tbsp. crushed Oregano
1. Place the lettuces on the plate, add the green and red bell peppers, carrot, and tomato. Fry the tortilla strips/triangles in enough oil until golden, drain excess oil on a paper towel. Mix the parsley, garlic, basil, and oregano and sprinkle over the chips. Serve the salad with the chips, and dressing of your choice.