Mexican Caesar Salad

This Mexican dish is a fun twist on caesar salad. The tortilla strips and roasted pumpkin seeds provide a delicious crunch and complement the tasty dressing.


Makes 6 servings

Recipe from


Nutritional Information

Calories 98
Caloriesfromfat 18 %
Protein 5.5 g
Fat 2 g
Satfat 0.6 g
Carbohydrate 14 g
Fiber 2.3 g
Sodium 198 mg
Cholesterol 5.1 mg


1 chili- or tomato-flavor flour tortilla (10 in.)
2/3 cup nonfat or reduced-fat sour cream
1 clove garlic, chopped
2 tablespoons lemon juice
1 1/2 teaspoons anchovy paste
2 tablespoons fresh cilantro
8 cups rinsed, crisped romaine lettuce in bite-size pieces
2 tablespoons shelled, roasted pumpkin seed
3 tablespoons crumbled cotija or feta cheese


1. Cut tortilla into strips about 1/4 inch wide and 2 inches long. Arrange in single layer in pan about 10 by 15 inches.

2. Bake in a 400° oven until strips are crisp, about 10 minutes.

3. Meanwhile, in a blender or food processor, whirl the sour cream, garlic, lemon juice, anchovy paste, and cilantro until cilantro is finely chopped.

4. Place lettuce in a wide bowl, add dressing, and mix. Top with tortilla strips, pumpkin seed, and cheese. Mix to serve.


Use flavored or plain flour tortilla.

July 1998
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