"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

"Mexican Restaurant" Salad Recipe

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This recipe for "Mexican Restaurant" Salad, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Morauer
Added: Wednesday, July 23, 2008


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
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

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.

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Recipe courtesy of SFFD, Chase Wilson, Engine 32




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