Tijuana Caesar Salad
|1/2 tsp||garlic salt|
|1/2 tsp||ground cumin|
|1/3 c||caesar dressing|
|2 Tbsp||lemon rind, grated|
|1 Tbsp||lemon juice|
|6 c||chopped romaine|
|1 c||jicama, cut into cubes|
|1 medium||red bell pepper, cut into srtips|
|1/4 c||shredded parmesan cheese|
This has a fun twist for a caesar salad. I used the root vegetable jicama that has the texture of a potato and the sweet taste of a coconut.
Light, fresh and crispy... just the way a salad should be! We loved the addition of the crunchy tortilla strips, and the jicama and pepper made a lovely, sweet addition. You can really taste the lemon in this, so you may want to cut back just a bit if you'd prefer a more subtle tartness.