Ingredients
-
-
2
-
1/2
-
2
-
2
-
1/2
-
1
-
2
-
1/4
-
1/4
-
-
-
-
-
Directions
Mexican Restaurant Salad,This is inspired by a salad from a popular Mexican restaurant chain. If you can’t find Queso Fresco, you can substitute with a mild feta. Recipe is from San Francisco Firehouse Food: Cooking with San Francisco’s Firefighters.,I’m not a big fan of salads, but this was pretty good and very much enjoyed by everyone this Thanksgiving. I tweaked the dressing a bit because it tasted strangely bitter, but otherwise it had good flavor. The queso fresco and pepitas were perfect in this.,Absolutely awesome! Love the creamy cilantro dressing.
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Steps
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1
Done
|
To Make the Dressing: Put the Lime Juice, Olive Oil, Mayonnaise, Sour Cream, Cilantro, Jalapeno, Garlic, Cumin, Chili Powder, and Parmesan in the Container of a Blender or Food Processor; Process Until Smooth. |
|
2
Done
|
Refrigerate Until Ready to Use. |
|
3
Done
|
to Toast the Pumpkin Seeds: Heat the Olive Oil in a Small Skillet and Add the Pumpkin Seeds. |
|
4
Done
|
Toss Continuously Until the Seeds Are Lightly Toasted, About 3 Minutes. |
|
5
Done
|
Season to Taste With Salt and Let Cool. |
|
6
Done
|
to Assemble the Salad: Combine the Lettuce, Onion, Avocado, Tortilla Chips, and Dressing in a Large Salad Bowl. |
|
7
Done
|
Season to Taste With Salt and Pepper. |
|
8
Done
|
Sprinkle the Queso Fresco and Toasted Pumpkin Seeds Over the Salad. |
