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Mexican Caesar Salad

Yield Makes 6 servings
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

Use flavored or plain flour tortilla.