Caesar Salad with Cilantro and Green Chile Dressing
Caesar salad takes on a new look and flavor with the addition of green chiles, Mexican cheese and toasted pumpkin seeds. Color, texture, savor and crunch make this salad a centerpiece of any fine meal.
1 cup fresh cilantro leaves, about 1 bunch
3/4 cup mayonnaise
3/4 cup vegetable oil
1 (4-ounce) can ORTEGA Diced Green Chiles
1/4 cup red wine vinegar
1 ounce cotija* or feta cheese, crumbled
1 clove garlic, peeled
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 head large romaine lettuce, rinsed, patted dry and chopped
2 cups seasoned croutons
1 (4-ounce) can ORTEGA Whole Green Chiles, cut into strips
2 ounces cotija or feta cheese, crumbled
1/2 cup 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 1/2 cup dressing; toss well to coat. Garnish salad with pumpkin seeds. Store unused dressing in refrigerator for up to one week.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.