3 tbsp. cider vinegar
2 tbsp. fresh lime or lemon juice
2 tbsp. water
1 sm. garlic clove, crushed through a press
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
4 corn tortillas
Vegetable cooking spray
2 med. carrots, peeled
6 radishes
1 sm. cucumber
1 lg. tomato, finely diced
1 sm. avocado
1 c. shredded fresh spinach or lettuce
1/4 c. crumbled reduced-fat feta cheese or shredded reduced-fat sharp Cheddar
1/2 c. lowfat plain yogurt
4 pitted black olives, thinly sliced

1. In a medium bowl, mix together the vinegar, 1 tablespoon plus 2 teaspoons lime juice, the water, garlic, salt and black pepper. Stir the dressing until the sugar dissolves.

2. Preheat the oven to 375 degrees. Spray the corn tortillas lightly on both sides with vegetable cooking spray and place on a baking sheet. Bake until golden and crisp, 10 to 12 minutes.

3. Meanwhile, in a food processor fitted with the shredding disk or on the large holes of a hand grater, shred the carrots, radishes and cucumber. Add to the bowl with the dressing. Add the diced tomato and toss well to coat. Set aside for no more than 1 hour.

4. In a small bowl, mash the avocado coarsely. Blend in the remaining 1 teaspoon lime juice and season with a little additional salt and black pepper to taste.

5. To assemble the tostadas, spread 1/4 of the mashed avocado over each tortilla. Top each with 1/4 cup of the shredded spinach and mound the tossed vegetables over the spinach, dividing evenly. Sprinkle 1 tablespoon cheese over each tostada, top with a dollop of yogurt and garnish with the olives slices. 4 servings.