Caesar Southwestern Salad

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Caesar Southwestern Salad

 

For the dressing:

1/4 cup sour cream

1/2 cup olive oil

1/4 cup fresh lime juice (about 2 medium limes)

1/4 cup roughly chopped fresh cilantro

2 tablespoons chili powder

1 teaspoon minced garlic

1 tablespoon minced fresh chile pepper of your choice

Salt and freshly cracked black pepper to taste

 

For the salad:

1/3 cup olive oil

1 teaspoon minced garlic

1 tablespoon ground cumin

2 cups diced cornbread, in 1/2-inch cubes, or other

bread of your choice

1 head romaine lettuce, outer leaves removed, inner

leaves washed, dried, and torn in halves or thirds

2 avocados, peeled, pitted, and quartered

2 medium tomatoes, cored and quartered

1 small red onion, peeled, halved, and thinly sliced

1/3 cup grated Parmesan cheese

 

In a small bowl, combine the sour cream and olive oil,

and whisk together (it will look a little curdled, but

don't worry). Add the remaining dressing ingredients

and whisk to blend (now it should be smooth). Set

aside.

In a large bowl, combine the olive oil, garlic, and

cumin and mix well. Add the bread cubes and toss well

to coat. Put the seasoned cubes on an ungreased baking

sheet and bake in a 350 degree F. oven until crisp on

the outside but still chewy inside, about 10 minutes.

In a large bowl, combine the romaine lettuce,

avocados, tomatoes, and onion. Stir the dressing well,

add just enough to moisten the ingredients (there will

be some dressing left over), and toss to coat.

Sprinkle with cheese and croutons, and serve. Serves

6.

Each serving contains 603 calories, 9g protein, 49

fat, 36g carb, 697mg sodium, 32mg cholesterol.

 

 

 

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