Chopped Salad with Crispy Tortilla Strips and Tomatillo-Lime dressing (Phase 2)

Dressing:
3 tomatillos, husked, quartered
1/2 c lightly packed cilantro leaves
1/3 c vegetable oil
1/4 c fresh lime juice
1/2 jalapeno chile, coarsely chopped
2 tsp finely chopped garlic
1/2 tsp dried oregano
Mix ingrediants in a blender until smooth, refrigerate

Salad:
3 c chopped romaine lettuce
3 c chopped losso rosso (or other red leaf lettuce)
1 tomato, cut into large cubes
1 avocado, pitted, peeled, cut into large cubes
3/4 c drained, rinsed, cooked black beans
1/2 c red onion, thinly sliced
5 radishes, thinly sliced
1 cup crispy tortilla strips
salt and pepper
Mix salad components and then top with tortilla strips, salt, and pepper

To make tortilla strips:
Preheat oven to 350 degrees
Cut 4 whole wheat flour tortillas in half, then cut into small strips
Drizzle 2 tsp of canola oil into a med bowl, toss strips in oil to coat.
Arrange strips on a pan, sprinkle with salt, and bake until crisp.
Transfer to a paper-towel lined plate. Allow to cool completely.
(4 servings)
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Jennie