"Mexican Restaurant" Salad Recipe
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 This recipe for "Mexican Restaurant" Salad, by Melissa Morauer, is from The Perry Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Melissa Morauer
Added: Wednesday, July 23, 2008
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Category: |
Category: |
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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
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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. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Recipe courtesy of SFFD, Chase Wilson, Engine 32
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