Caesar Salad with Chile-Cilantro Dressing

Caesar Salad with Chile-Cilantro Dressing Recipe
Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross
The extra dressing will keep several days in the refrigerator.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 77
Caloriesfromfat 39 %
Fat 3.3 g
Satfat 0.5 g
Monofat 1.4 g
Polyfat 1.1 g
Protein 3 g
Carbohydrate 10.2 g
Fiber 2.5 g
Cholesterol 1 mg
Iron 1.3 mg
Sodium 171 mg
Calcium 50 mg

Ingredients

1/2 (8-inch) fat-free flour tortilla, cut into 1/4-inch-wide strips
Cooking spray
6 cups torn romaine lettuce
1/4 cup unsalted pumpkinseed kernels, toasted
1/2 cup chopped tomato

Preparation

Preheat oven to 375°.

Place tortilla strips on a baking sheet coated with cooking spray. Bake at 375° for 5 minutes or until crisp. Cool on a wire rack.

Place lettuce in a large bowl. Add pumpkinseeds and Chile-Cilantro Dressing; toss gently to coat. Place about 1 1/2 cups salad on each of 4 plates. Top each serving with 2 tablespoons tomato; sprinkle evenly with tortilla strips.

Billy Strynkowski,

Cooking Light

December 2007
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