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Caesar Salad with Cilantro and Green Chile Dressing
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Serving Size -
8
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Prepared By -
Susan & Ken
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Recipe Rating
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1 C - Fresh cilantro leaves, about 1 bunch |
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1 - Can (4-oz.) Ortega Diced Green Chiles |
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1 oz - Cotija or feta cheese, crumbled |
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1/8 tsp - Ground black pepper |
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1 - Large head of romaine lettuce, rinsed, patted dry and chopped |
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1 - Can (4-oz.) Ortega Whole Green Chiles, cut into strips |
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2 oz - Cotija or feta cheese, crumbled |
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1/2 C - Raw pumpkin seeds (pepitas), toasted |
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Place cilantro, mayonnaise, vegetable oil, diced chiles, vinegar, 1 ounce of the cheese, garlic, salt and pepper in food processor or blender; cover. Process until coarsely chopped. Cover and refrigerate for 1 hour or until flavors are blended. Combine lettuce, croutons, chile strips and cheese in a large bowl. Add ½ cup dressing; toss well to coat. Garnish salad with pumpkin seeds. Store unused dressing in refrigerator for up to one week. |
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