mache-and-avocado-salad-with-tortilla-strips-239074.json

{
    "directions": [
        "Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry tortilla strips until golden, about 2 minutes. Transfer to paper towels. Sprinkle with salt.",
        "Whisk lime juice, shallot, and honey in small bowl. Whisk in 3 tablespoons oil. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool strips completely and store in airtight container at room temperature. Cover and chill dressing.",
        "Place m\u00e2che and avocado in large bowl. Add dressing; toss. Season with salt and pepper. Top with tortilla strips."
    ],
    "ingredients": [
        "1/4 cup plus 3 tablespoons extra-virgin olive oil",
        "5 6-inch-diameter corn tortillas, each cut into 3 x 1/2-inch strips",
        "2 tablespoons fresh lime juice",
        "1 tablespoon chopped shallot",
        "1 1/2 teaspoons honey",
        "10 cups (loosely packed) m\u00e2che or baby spinach",
        "1 avocado, peeled, pitted, cut lengthwise into 1/4-inch-thick strips"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Leafy Green",
        "Vegetable",
        "Side",
        "Fry",
        "Vegetarian",
        "Avocado",
        "Tortillas",
        "Sugar Conscious",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "M\u00e2che and Avocado Salad with Tortilla Strips",
    "url": "http://www.epicurious.com/recipes/food/views/mache-and-avocado-salad-with-tortilla-strips-239074"
}