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 Cooking Light

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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


  • 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


  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.
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