Tijuana Caesar Salad

Name: Tijuana Caesar Salad
Prep time: 30 min
Total time: 39 min
Yield: 8
Cuisine: Mexican
Ingredients: 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

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Prep 30 min
Total 39 min
Servings 8

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

By Betty Crocker Kitchens

Updated September 30, 2006

Ingredients

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

Steps

1

Heat oven to 375°F. 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.

Add 1 pound cooked small shrimp or grilled boneless, skinless chicken breasts to make a hearty main-dish salad.
Jicama is sometimes called the Mexican potato.