Recipe

		Caesar Salad with Cilantro and Green Chile Dressing
		Serving Size - 8
		Prepared By - Susan & Ken
		Recipe Rating	Printer Friendly Recipe

1 C - Fresh cilantro leaves, about 1 bunch

3/4 C - Mayonnaise

3/4 C - Vegetable oil

1 - Can (4-oz.) Ortega Diced Green Chiles

1/4 C - Red wine vinegar

1 oz - Cotija or feta cheese, crumbled

1 Clove - Garlic, peeled

1/2 tsp - Salt

1/8 tsp - Ground black pepper

1 - Large head of romaine lettuce, rinsed, patted dry and chopped

2 C - Seasoned croutons

1 - Can (4-oz.) Ortega Whole Green Chiles, cut into strips

2 oz - Cotija or feta cheese, crumbled

1/2 C - Raw pumpkin seeds (pepitas), toasted

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.