Tortilla Shrimp Salad

Ingredients

 * 6 Mission? Light or Fat Free Flour Tortillas
 * 1/4 cup regular or low sodium Chicken Broth
 * 1/4 cup Rice Wine Vinegar
 * 1 Tbsp. Olive Oil
 * 1 Tbsp. Sugar
 * 1 tsp. Dry Mustard
 * 2 cloves Garlic minced
 * 1 1/2 lb. cooked Shrimp peeled
 * 6 cups Packaged Salad Mix
 * 1 Red Bell Pepper cut into strips
 * 1 Yellow Bell Pepper cut into strips
 * 1/4 cup snipped Chives

Directions
To make dressing, combine broth, vinegar, olive oil, sugar, mustard and garlic in a small sauce pan and bring to a boil. Remove from heat and keep warm.

To make tortilla bowls, place each tortilla into a 7 inch metal or glass oven proof bowl; set each bowl onto a large baking sheet. Bake at 400 degrees F for 10 minutes or until crisp. Set aside.

To assemble, combine shrimp, bell peppers and half of the greens in a large bowl. Pour warm dressing over salad and toss. Place 1 cup salad mixture into tortilla bowls and sprinkle with chives. Place remaining greens on serving plate.