Tijuana Caesar Salad

Kathy Basik


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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20 Min


10 Min



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Notes from the Test Kitchen:
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.


cooking spray
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Mexican
Collection: Picnic Picks!
Hashtags: #caesar salad, #tijuana