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.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 18%
  • Protein: 5.5g
  • Fat: 2g
  • Saturated fat: 0.6g
  • Carbohydrate: 14g
  • Fiber: 2.3g
  • Sodium: 198mg
  • Cholesterol: 5.1mg


  • 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. 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. 2. Bake in a 400° oven until strips are crisp, about 10 minutes.
  3. 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. 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.

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