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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This Mexican dish is a fun twist on caesar salad. The tortilla strips and roasted pumpkin seeds provide a delicious crunch and complement the tasty dressing. Ingredients:
1 chili- or tomato-flavor flour tortilla (10 in.) |
2/3 cup nonfat or reduced-fat sour cream |
1 clove garlic, chopped |
2 tablespoons lemon juice |
1 1/2 teaspoons anchovy paste |
2 tablespoons fresh cilantro |
8 cups rinsed, crisped romaine lettuce in bite-size pieces |
2 tablespoons shelled, roasted pumpkin seed |
3 tablespoons crumbled cotija or feta cheese |
Directions:
1. Cut tortilla into strips about 1/4 inch wide and 2 inches long. Arrange in single layer in pan about 10 by 15 inches.
2. Bake in a 400° oven until strips are crisp, about 10 minutes.
3. Meanwhile, in a blender or food processor, whirl the sour cream, garlic, lemon juice, anchovy paste, and cilantro until cilantro is finely chopped.
4. Place lettuce in a wide bowl, add dressing, and mix. Top with tortilla strips, pumpkin seed, and cheese. Mix to serve.
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