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Tijuana Caesar Salad




Source of Recipe


Betty Crocker


List of Ingredients




Cooking spray
6 Old El Paso® flour tortillas (6 inches in diameter)
1 teaspoon garlic salt
1 teaspoon ground cumin or chili powder
2/3 cup Caesar dressing
4 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
12 cups bite-size pieces romaine (12 ounces)
8 ounces jicama, peeled and cut into cubes (2 cups)
2 medium red bell peppers, cut into thin strips (2 cups)
1/2 cup shredded Parmesan cheese


Recipe



1. Heat oven to 375ºF. Spray 2 cookie sheets with cooking spray. Spray tortillas lightly with cooking spray. Sprinkle with garlic salt and cumin. Cut each tortilla in half, then crosswise into 1/2-inch strips. Place tortilla strips on cookie sheets. Bake each cookie sheet 7 to 9 minutes or until crisp.
2. Mix dressing, lemon peel and lemon juice. Toss romaine, jicama, bell peppers, cheese, tortilla strips and dressing mixture in large bowl. Sprinkle with additional shredded Parmesan cheese if desired. Serve immediately.