This easy MEXICAN RESTAURANT SALAD Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
CILANTRO-SOUR CREAM DRESSING 2 tablespoons freshly squeezed lime juice 1?2 cup olive oil 2 tablespoons mayonnaise 2 tablespoons sour cream 1?2 cup stemmed coarsely chopped fresh cilantro (about 1/2 bunch) 1 green jalapeno chile, stemmed, seeded, and deribbed 2 garlic cloves, chopped 1?4 teaspoon ground cumin 1?4 teaspoon chili powder 2 tablespoons grated parmesan cheese PUMPKIN SEEDS 1 teaspoon olive oil 1?4 cup pumpkin seeds, shelled salt SALAD 2 heads romaine lettuce, outer leaves removed, torn into bite-sized pieces 1 small red onion, thinly sliced 1 avocado, pitted, peeled, and cubed 1 1?2 cups lightly crushed yellow corn tortilla chips, lightly crushed fresh ground black pepper 4 ounces queso fresco, crumbled
DIRECTIONS
To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth. Refrigerate until ready to use. To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds. Toss continuously until the seeds are lightly toasted, about 3 minutes. Season to taste with salt and let cool. To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl. Season to taste with salt and pepper. Sprinkle the queso fresco and toasted pumpkin seeds over the salad.
by: cookiedog
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