Umbrella Salads

6 flour tortillas (8 inches)
2 tablespoons butter, melted
6 cups torn fresh spinach
1-1/2 cups cubed fully cooked ham
1-1/2 cups sliced fresh mushrooms
1 cup cubed cheddar cheese
3 slices red onion, separated into rings
6 sweet red pepper slices(1/4 inch thick)
6 pitted ripe olives
Salad dressing of your choice

Place six 10-oz. custard cups* upside down in a shallow baking pan; set aside Brush both sides of tortillas with butter; place in a single layer on ungreased baking sheets.

Bake, uncovered, at 400° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups; cool. Combine spinach, ham, mushrooms, cheese and onion; place about 1 cup in each tortilla bowl.

For umbrella handle, cut off a curved end from each red pepper slice; insert straight end into olive. Place in center of salad; arrange salad ingredients to hold handle upright. Serve with dressing. Makes 6 servings.

Note: 4-in.-diameter foil balls can be used instead of custard cups.