Tijuana Caesar Salad
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|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|
Ft. Myers, FL
Member Since Dec 2010
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.
Heat oven to 375 . Spray cookie sheet with cooking spray. Spray tortilllas lightly with cooking spray. Sprinkle with garlic salt and cumin. Cut each tortilla in half, then crosswise into 1/2-inch strips. Place on cookie sheet. Bake 7 to 9 minutes.
Mix dressing, lemon peel and lemon juice. Toss romain, jicama, bell pepper, tortilla strips, cheese and dressing mixture in large bowl, Sprinkle with additional shredded parmesan cheese if desired. Serve immediately.