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bowl of mexican caesar salad
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Mexican Caesar Salad

This delicious wedge salad replaces the traditional blue cheese dressing with a homemade Mexican caesar salad dressing
Course Salad
Cuisine Mexican
Prep Time 20 minutes
Cook Time 0 minutes
0 minutes
Total Time 20 minutes
Servings 8 servings
Calories 504kcal
Author Leigh Anne Wilkes

Ingredients

  • 1 medium Anaheim chili
  • 1/3 cup roasted pepitas green pumpkin seeds
  • 3 garlic cloves peeled
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • 5 Tbsp Cotija cheese Mexican cheese
  • 1 bunch of cilantro
  • 1 cup mayonnaise
  • 1/4 cup water
  • 1 head romaine lettuce
  • Garnish with bacon, tomato, pepitas, Parmesan cheese, dried bananas

Instructions

  • If you can not find roasted pepitas you can roast your own in a dry pan. Just heat them, stirring often, until they begin to puff and pop. They are then roasted.

Dressing

  • Place chili, pepitas, garlic, pepper, salt, olive oil, vinegar and cheese into food processor and pulse until well combined.
  • Add in cilantro and pulse some more.
  • In another bowl combine mayo and water and mix until smooth. Add in cilantro mixture.
  • Serve over wedge of Iceberg lettuce.
  • Top with bacon, tomato, pepitas, Parmesan cheese and dried bananas

Nutrition

Calories: 504kcal | Carbohydrates: 5g | Protein: 4g | Fat: 53g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 631mg | Potassium: 254mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6896IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 2mg