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Tijuana Caesar Salad

tijuana caesar salad Side Dish Mexican
Tijuana Caesar Salad
  • Prep 30 min
  • Total 39 min
  • Servings 8

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

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
185
Calories from Fat
100
% Daily Value
Total Fat
11 g
Saturated Fat
3 g
Cholesterol
10 mg
Sodium
520 mg
Potassium
380 mg
Total Carbohydrate
18 g
Dietary Fiber
4 g
Protein
7 g
% Daily Value*:
Vitamin A
72%
72%
Vitamin C
100%
100%
Calcium
16%
16%
Iron
12%
12%
Exchanges:
1 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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