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.

Blue Ribbon Recipe

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. The Test Kitchen


Rating:

★★★★★ 7 votes

Comments:
Serves:
4
Prep:
20 Min
Cook:
10 Min
Method:
Bake

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!




Show 18 Comments & Reviews

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