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5 servings
suggest servings
| 1 | can | spam | cubed |
| 1 | cup | celery | chopped |
| 1/2 | cup | green bell pepper | chopped |
| 1/3 | cup | salad dressing, mayonnaise style | |
| 1/4 | cup | almonds | toasted, slivered |
| 2 | tablespoons | onion | chopped |
| 2 | tablespoons | pickle relish | |
| 1 | teaspoon | prepared mustard | |
| 5 | each | flour tortillas (8 inch) | |
| 5 | each | lettuce leaves |
In medium bowl, mix all ingredients except tortillas and lettuce.
Cover; refrigerate until ready to serve.
Roll each tortilla into a large cone and secure with wooden picks.
Carefully stuff each cone with a crumpled piece of foil so cone will retain shape.
Place cones on baking sheet.
Broil, 3" from heat, turning several times until cones are crisp and lightly browned, about 3 minutes.
Cool; carefully remove foil and wooden picks.
When ready to serve, line each cone with a lettuce leaf and fill with salad mixture.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 421mg | 18% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 4% | Vitamin C | 22% | |
| Calcium | 11% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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