Best Tijuana Caesar Salad Recipes
TIJUANA CAESAR SALAD
Spicy baked tortilla strips add Tijuana zip to jazzed classic Caesar salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 39m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 185, Carbohydrate 18 g, Cholesterol 10 mg, Fat 2, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 520 mg
TIJUANA CAESAR SALAD
Light, fresh and crispy... just the way a Caesar salad should be! We loved the addition of the crunchy tortilla strips. They're a delicious alternative to traditional croutons and add tons of flavor and texture. Jicama and red bell pepper also add a nice crunch and sweetness. The lemon in the Caesar dressing adds a wonderful zing to this salad.
Provided by Kathy Basik @Kittencooking
Categories Lettuce Salads
Number Of Ingredients 11
Steps:
- Heat oven to 375. Spray cookie sheet 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 on cookie sheet. Bake 7 to 9 minutes.
- Mix dressing, lemon zest, and lemon juice.
- Toss romaine, jicama, bell pepper, tortilla strips, cheese, and dressing mixture in a large bowl.
- Sprinkle with additional shredded Parmesan cheese, if desired. Serve immediately.
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