The extra dressing will keep several days in the refrigerator.

Recipe by Cooking Light December 2007

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Credit: Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross

Recipe Summary test

Yield:
4 servings
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

77 calories; calories from fat 39%; fat 3.3g; saturated fat 0.5g; mono fat 1.4g; poly fat 1.1g; protein 3g; carbohydrates 10.2g; fiber 2.5g; cholesterol 1mg; iron 1.3mg; sodium 171mg; calcium 50mg.
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