Mexican Restaurant Salad

Mexican Restaurant Salad

środa, 19 lutego 2014

Mexican Restaurant Salad

Time: 23 mins

Ingredients

• 2 tablespoons freshly squeezed lime juice
• 1/2 cup olive oil
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/2 cup stemmed coarsely chopped fresh cilantro (about 1/2 bunch)
• 1 green jalapeno chile, stemmed, seeded, and deribbed
• 2 garlic cloves, chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 2 tablespoons grated parmesan cheese

Directions

• 1 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 Refrigerate until ready to use.
• 3 To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
• 4 Toss continuously until the seeds are lightly toasted, about 3 minutes.
• 5 Season to taste with salt and let cool.
• 6 To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
• 7 Season to taste with salt and pepper.
• 8 Sprinkle the queso fresco and toasted pumpkin seeds over the salad.