Chef Randy Feltis puts a healthier twist on nachos - you have to eat the salad first!
Petite Nachos with Yogurt Roast Garlic Salad
1 bag corn chips
1 red pepper
1 shallot
1 tomato
1 cup aged cheddar
1 head iceberg lettuce
1 avocado
1 lemon
1 tub Greek yogurt
1 bud roasted garlic
1 teaspoon Dijon mustard
1 stock fresh horseradish
1 bunch coriander
1. Make a small flat bowl with corn chips, sprinkle with aged cheddar and bake to glue together. This will be our base to the salad.
2. To make dressing, add juice of 1 lemon to Greek yogurt, add roast garlic, dijon, salt, pepper and fresh horseradish to taste.
3. To make salad, chop iceberg into bite size pieces, pile high on top of nachos.
4. Dice remaining vegetables and coriander to make mild salsa.
5. Dress salad and top with salsa.
Courtesy Randy Feltis www.oscarsrestaurant.ca