Sunday, May 2, 2010

Southwest Ceasar Salad

This is a nice side dish to mexican dishes, I like having something different for the rotation instead of shredded lettuce and tomaotes every time.

Southwest Ceasar Salad
1/2 cup sour cream
1/2 cup olive oil
1/4 cup lime juice (2 limes)
1/4 cup chopped cilantro
1 TBS Chili powder
2 garlic cloves, minced
1 small halapeno pepper, finely chopped
salt and pepper to taste

Combine sour cream and oil, wisk together remaining ingredients.


1/3 cup olive oil
2 garlic cloves, minced
1 TBS cumin
2 cups bread crumbs, diced in 1/2 inch cubes
1 head romaine
2 avacados
2 medium tomatoes
1 small red onion, thinly sliced
1/3 cup Parmesan cheese

Combine olive oil, garlic and cumin. Mix well. Toss with bread crumbs. Put seasoned crumbs on ungreased cooking sheet and bake at 350 degrees until crisp on outside and chewy on inside, about 10 minutes.

Toss lettuce, avacado, tomato and onion. Add just enough dressing to moisten ingredients and toss to coat. Sprinkle with croutons and cheese.