Mexican Caesar Salad
This Mexican dish is a fun twist on caesar salad. The tortilla strips and roasted pumpkin seeds provide a delicious crunch and complement the tasty dressing.
How to Make It
Step 1
1
Cut tortilla into strips about 1/4 inch wide and 2 inches long. Arrange in single layer in pan about 10 by 15 inches.
Step 2
2
Bake in a 400° oven until strips are crisp, about 10 minutes.
Step 3
3
Meanwhile, in a blender or food processor, whirl the sour cream, garlic, lemon juice, anchovy paste, and cilantro until cilantro is finely chopped.
Step 4
4
Place lettuce in a wide bowl, add dressing, and mix. Top with tortilla strips, pumpkin seed, and cheese. Mix to serve.
Ingredients
1 chili- or tomato-flavor flour tortilla (10 in.)
2/3 cup nonfat or reduced-fat sour cream
1 clove garlic, chopped
2 tablespoons lemon juice
1 1/2 teaspoons anchovy paste
2 tablespoons fresh cilantro
8 cups rinsed, crisped romaine lettuce in bite-size pieces
2 tablespoons shelled, roasted pumpkin seed
3 tablespoons crumbled cotija or feta cheese
Directions
Step 1
1
Cut tortilla into strips about 1/4 inch wide and 2 inches long. Arrange in single layer in pan about 10 by 15 inches.
Step 2
2
Bake in a 400° oven until strips are crisp, about 10 minutes.
Step 3
3
Meanwhile, in a blender or food processor, whirl the sour cream, garlic, lemon juice, anchovy paste, and cilantro until cilantro is finely chopped.
Step 4
4
Place lettuce in a wide bowl, add dressing, and mix. Top with tortilla strips, pumpkin seed, and cheese. Mix to serve.
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