Umbrella Salad

Ingredients

• 6 (8 inch)  flour tortillas
• 2 tablespoons butter or 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. 1

   Place six (10 ounce) custard cups upside down in a shallow baking pan and set aside.

2. 2

   Brush both sides of tortillas with butter, place in a single layer on ungreased baking sheets.

3. 3

   Bake uncovered at 400 degrees for 1 minute.

4. 4

   Place a tortilla over each custard cup, pinching sides to form a bowl shape.

5. 5

   Bake 7-8 minutes or until crisp.

6. 6

   Remove tortillas from cups, and cool.

7. 7

   Combine spinach, ham, mushrooms, cheese, and onion, place about 1 cup in each bowl.

8. 8

   For the umbrella handle, cut off a curved end from each red pepper slice, and insert straight end into olive.

9. 9

   Place in center of salad , and arrange salad ingredientsto hold handle upright.

10. 10

    Serve with dressing.