Caesar Salad with Chile-Cilantro Dressing
Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross
The extra dressing will keep several days in the refrigerator.
Yield: 4 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 77
- Calories from fat: 39%
- Fat: 3.3g
- Saturated fat: 0.5g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 1.1g
- Protein: 3g
- Carbohydrate: 10.2g
- Fiber: 2.5g
- Cholesterol: 1mg
- Iron: 1.3mg
- Sodium: 171mg
- Calcium: 50mg
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
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.
Caesar Salad with Chile-Cilantro Dressing Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American, Caribbean
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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