Tijuana Caesar Salad

2
Kathy Basik

By
@Kittencooking

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.

Rating:
★★★★★ 7 votes
Comments:
Serves:
4
Prep:
20 Min
Cook:
10 Min
Method:
Bake

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 strips
1/4 c
shredded Parmesan cheese

How to Make Tijuana Caesar Salad

About Tijuana Caesar Salad

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