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Southwestern Caesar Salad
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    Southwestern Caesar Salad

    For the dressing:
  • 1/4 cup sour cream
  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice (about 2 medium limes)
  • 1/4 cup roughly chopped fresh cilantro
  • 2 tablespoons chili powder
  • 1 teaspoon minced garlic
  • 1 tablespoon minced fresh chile pepper of your choice
  • Salt and freshly cracked black pepper to taste
    For the salad:
  • 1/3 cup olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon ground cumin
  • 2 cups diced cornbread, in 1/2-inch cubes, or other bread of your choice
  • 1 head romaine lettuce, outer leaves removed, inner leaves washed, dried, and torn in halves or thirds
  • 2 avocados, peeled, pitted, and quartered
  • 2 medium tomatoes, cored and quartered
  • 1 small red onion, peeled, halved, and thinly sliced
  • 1/3 cup grated Parmesan cheese
  • In a small bowl, combine the sour cream and olive oil, and whisk together (it will look a little curdled, but don't worry). Add the remaining dressing ingredients and whisk to blend (now it should be smooth). Set aside.
    In a large bowl, combine the olive oil, garlic, and cumin and mix well. Add the bread cubes and toss well to coat. Put the seasoned cubes on an ungreased baking sheet and bake in a 350 degree F. oven until crisp on the outside but still chewy inside, about 10 minutes.
    In a large bowl, combine the romaine lettuce, avocados, tomatoes, and onion. Stir the dressing well, add just enough to moisten the ingredients (there will be some dressing left over), and toss to coat. Sprinkle with cheese and croutons, and serve. Serves 6.
    Each serving contains 603 calories, 9g protein, 49 fat, 36g carb, 697mg sodium, 32mg cholesterol.

    From: "Lettuce In Your Kitchen"by Chris Schlesinger and John Willoughby
    Posted By: DeseretNews.com
    Post Date: Tuesday, June 08, 1999

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