Title: Southwest Caesar Salad
Categories: None
Yield: 1 servings

--------------------------CILANTRO-PEPITA-DRESSING--------------------------
1 md Anaheim chile;
-roasted-peeled and seeded
3 tb Roasted pumpkin seeds;
-(pepitas)
1 lg Clove garlic
1/8 Tsp.freshly ground black
-pepper
1/2 ts Salt
3/4 c Oil
2 tb Red wine vinegar
3 tb Grated cotija cheese
1 sm Bunch cilantro; stemmed
3/4 c Mayonnaise
2 tb Water

Place chile, pepitas, garlic, pepper, salt, oil, vinegar and cotija cheese
in blender or food processor. Blend about 10 seconds, then add cilantro,
bit by bit, until smoothly blended. Place water and mayonnaise in large
stainless-steel bowl and whisk until smooth. Add blended chile mixture and
mix thoroughly. Place in airtight container and refrigerate Dressing may be
stored up to three days. Makes 2 cups.

Take Romaine tear into bit size pieces, put in serving bowl and add Jicama
strips, Toasted pumpkin seeds, fryed strips of corn tortillas. (I cut corn
tortillas into fine strips and fry crisp drain and add Lawry's season salt
on them. I also add avocado and parmesan (grated) Pour dressing on salad.

Posted to bbq-digest by Carol McKaskill on Jun 30,
1999, converted by MM_Buster v2.0l.