Tijuana Caesar Salad

Recipe Rating:
 6 Ratings
Serves: 4
Prep Time:
Cook Time:
Cooking Method: Bake


cooking spray
3 flour tortillas
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

The Cook

Kathy Basik Recipe
Lightly Salted
Ft. Myers, FL
Member Since Dec 2010
Kathy's notes for this recipe:
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.
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Kitchen Crew
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.


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.

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user Wendy Rusch snooksk9 - Feb 26, 2011
I love jicama...I love this twist on Caesar salad...thanks!!!
user Cindi J Foodgal - Feb 27, 2011
this was yummy!!!!!!
user Kitchen Crew JustaPinch - Mar 16, 2011
I shared a photo of this recipe. View photo
user Wendy Rusch snooksk9 - Mar 16, 2011
Congrats on your ribbon Kathy!!!
user Kathy Basik Kittencooking - Mar 19, 2011
Yea! My 1st blue ribbon :)

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