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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 127.8
  • Total Fat: 10.6 g
  • Cholesterol: 4.2 mg
  • Sodium: 220.9 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 4.2 g

View full nutritional breakdown of Mexican Caesar Salad calories by ingredient
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Mexican Caesar Salad

Submitted by: DUKESWALKER

Introduction

Delicious salad - can be made with plain red bell pepper or you can take the extra step and roast it & slice it. The calorie count is based on 12 servings. REALLY, the salad is good for 6 servings & the dressing is good for 12 - I usually use 1/2 the dressing one day and then save the other 1/2 for another day. Delicious salad - can be made with plain red bell pepper or you can take the extra step and roast it & slice it. The calorie count is based on 12 servings. REALLY, the salad is good for 6 servings & the dressing is good for 12 - I usually use 1/2 the dressing one day and then save the other 1/2 for another day.
Number of Servings: 12

Ingredients

    1 (4 ounce) can of chopped green chilies
    2 tablespoons roasted pepitas (pumpkin or squash seeds)
    1 garlic clove, peeled
    1 dash ground black pepper
    1/4 teaspoon salt
    1/3 cup olive oil
    1 tablespoon fresh lime juice
    1 tablespoon grated Cotija cheese (see note*)
    1/2 bunch fresh cilantro, stemmed
    3 tablespoons mayonnaise
    2 tablespoons water

    FOR THE SALAD
    1 serving of Tostitos Baked Tortilla chips, crumbled
    1 large head romaine lettuce, rinsed and spun dry
    1/3 cup crumbled Cotija cheese
    1 roasted red pepper, cut into 2 halves, then into thin strips
    1/2 cup pepitas (roasted pumpkin or squash seeds)

Directions

Place all dressing ingredients except cilantro, mayo and water in a blender or food processor. blend approx 10 sec., then add cilantro and blend until smooth.
Place mayo & water in a glass jar or bowl and shake or whisk until combined - add the blended ingredients and mix thoroughly. Place in an airtight container and refrigerate, will keep for 3 days.
Tear lettuce into bite size pieces, toss in large bowl with half of the crumbled cheese, roasted peppers, pepitas and as much salad dressing as you wish. Top with the remaining cheese, roasted peppers, pepitas and fried tortilla strips.
NOTE***Cojita is a hard cheese, similar to parmesan, found in some grocery stores and most mexican markets. I've also subbed shelled, roasted sunflower seeds for the pepitas - and it was ok (not as good as the pepitas).

Number of Servings: 12

Recipe submitted by SparkPeople user DUKESWALKER.






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