Tijuana Caesar Salad

Spicy baked tortilla strips add Tijuana zip to jazzed classic Caesar salad. MORE+ LESS-

By Betty Crocker Kitchens

September 30, 2006

Cooking spray

Old El Paso™ flour tortillas (6 inches in diameter)

teaspoon garlic salt

teaspoon ground cumin or chili powder

2/3

cup Caesar dressing

teaspoons grated lemon peel

tablespoons fresh lemon juice

cups bite-size pieces romaine (12 ounces)

ounces jicama, peeled and cut into cubes (2 cups)

medium red bell peppers, cut into thin strips (2 cups)

1/2

cup shredded Parmesan cheese

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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.

(Total time will vary; cook or bake time is per batch.)
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.