tortilla chip salad bowl

This salad bowl is made using some of the corn tortillas we had leftover from the tortilla soup earlier this week.  Since these are already cooked tortillas (vs. the wheat flour ones I usually buy in dough form), I simply rolled them around in a little hot oil on the skillet to make them pliable.  Then I formed it around the bottom of a small pyrex container and placed in the oven for 10-15 minutes.

My daughter asked for cheese, and raisins on the salad and raspberry vinaigrette and almonds on the side.  The top right container is plain yogurt (yeah!  we've moved from vanilla to plain) with frozen blueberries, frozen peaches and some homemade maple almond granola on top.  The bottom container has the DORA edamame that the princess had to have.  These were a hit with my son the other day (without the dora packaging!) but the request for a little salt was made.  I wanted to keep the Dora package for my daughter, and luckily had a small salt package leftover from a restaurant.