I'm not sure who invented the fried taco
shell salad bowl concept, but I always found it to be an interesting concept.
Not exact matches
These edible taco
shell bowls make a perfect serving
bowl for a taco
salad!
No giant deep fried taco
shell bowl for this
salad, just plenty of romaine lettuce which turns a calorie and fat - laden taco
salad into a light, fresh, and still delicious lunch option.
The
shell was basically a taco - shaped version of the taco
salad bowl.
I didn't have taco
bowls molds for the oven and since I wanted mini taco
salads instead of huge ones, I did a little brain storming on what to do in order to make the taco
shells.
* Serving
bowls: Watermelons, cantaloupes, honeydews, and other melons can be scooped out and the
shells used as attractive (albeit temporary) serving dishes for fruit
salads and such.
Taco
Salad — make your own taco
shells by rubbing whole wheat tortillas with a little olive oil and sea salt, press onto an oven safe
bowl, and bake at 400 degrees (tortilla side up) for 10 minutes or until crispy.
No giant deep fried taco
shell bowl for this
salad, just plenty of romaine lettuce which turns a calorie and fat - laden taco
salad into a light, fresh, and still delicious lunch option.
Personally, I love using my clam
shell as a
bowl on my serving tables and buffet tables to hold my famous seafood pasta
salad, but there are many other uses for these stunning
bowls: