Kathy Basik Recipe

Tijuana Caesar Salad

By Kathy Basik Kittencooking


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

Kathy's Story

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.

Blue Ribbon Recipe

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.

Ingredients

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

Directions Step-By-Step

1
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.
2
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