Tijuana Caesar Salad

Tijuana Caesar Salad

Spicy baked tortilla strips add Tijuana zip to jazzed classic Caesar salad.

Prep Time

30

Minutes

Total Time

39

Minutes

Makes

8

servings

Cooking spray
6
Old El Paso® flour tortillas (6 inches in diameter)
1
teaspoon garlic salt
1
teaspoon ground cumin or chili powder
2/3
cup Caesar dressing
4
teaspoons grated lemon peel
2
tablespoons fresh lemon juice
12
cups bite-size pieces romaine (12 ounces)
8
ounces jicama, peeled and cut into cubes (2 cups)
2
medium red bell peppers, cut into thin strips (2 cups)
1/2
cup shredded Parmesan cheese
  1. Heat oven to 375ºF. Spray 2 cookie sheets with cooking spray. Spray tortillas lightly with cooking spray. Sprinkle with garlic salt and cumin. Cut each tortilla in half, then crosswise into 1/2-inch strips. Place tortilla strips on cookie sheets. Bake each cookie sheet 7 to 9 minutes or until crisp.
  2. Mix dressing, lemon peel and lemon juice. Toss romaine, jicama, bell peppers, cheese, tortilla strips and dressing mixture in large bowl. Sprinkle with additional shredded Parmesan cheese if desired. Serve immediately.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
footnote
(Total time will vary; cook or bake time is per batch.)
Variation
Add 1 pound cooked small shrimp or grilled boneless, skinless chicken breasts to make a hearty main-dish salad.
Did You Know...
Jicama is sometimes called the Mexican potato.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 185
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 3 g,),
  • Cholesterol 10 mg;
  • Sodium 520 mg;
  • Total Carbohydrate 18 g
    • (Dietary Fiber 4 g,
  • Protein 7 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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