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Caesar Salad with Chile-Cilantro Dressing

Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross
Yield 4 servings
The extra dressing will keep several days in the refrigerator.

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
  • 1/3 cup Chile-Cilantro Dressing
  • 1/2 cup chopped tomato

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.