"Mexican Restaurant" Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Cilantro-Sour Cream Dressing 2 tbsp freshly squeezed lime juice 1/2 c olive oil 2 tbsp mayonnaise 2 tbsp sour cream 1/2 cup stemmed, coarsely chopped cilantro 1 green jalapeņo chile, stemmed, seeded, and deribbed 2 cloves garlic, chopped 1/4 tsp ground cumin 1/4 tsp chili powder 2 tbsp grated Parmesan cheese 1 tsp olive oil 1/4 c pumpkin seeds Salt 2 heads romaine lettuce, outer leaves removed, torn into bite-sized pieces 1 small red onion, thinly sliced 1 avocado, pitted, peeled, cubed 1 1/2 c yellow corn tortilla chips, lightly crushed Freshly ground black pepper 4 oz queso fresco, crumbled
|
|
Directions: |
Directions:To make the dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeņo, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor. Process until smooth. Refrigerate until ready to use. To toast the pumpkin seeds:Heat the olive oil in a small skillet and add the pumpkin seeds. Toss continuously until the seeds are lightly toasted, about 3 minutes. Season to taste with salt and let cool. To assemble the salad:Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl. Season to taste with salt and pepper. Sprinkle the queso fresco and toasted pumpkin seeds over the salad. |
|
Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Recipe courtesy of SFFD, Chase Wilson, Engine 32
|
|