Tijuana Caesar Salad

Health score
28%
Tijuana Caesar Salad
39 min.
8
227kcal

Suggestions


Looking to add a zesty twist to your salad repertoire? The Tijuana Caesar Salad is the perfect blend of classic flavors and vibrant ingredients that will tantalize your taste buds. This delightful dish combines the creamy richness of Caesar dressing with the refreshing crunch of fresh vegetables, making it an ideal side dish, antipasti, or even a light snack.

Imagine the satisfying crunch of baked tortilla strips, seasoned with garlic salt and cumin, adding a delightful texture to every bite. The jicama brings a unique sweetness and crispness, while the colorful red bell peppers provide a burst of flavor and nutrition. Tossed together with crisp romaine lettuce and a sprinkle of Parmesan cheese, this salad is not only visually appealing but also packed with wholesome goodness.

Ready in just 39 minutes and serving up to eight people, this Tijuana Caesar Salad is perfect for gatherings, barbecues, or a simple family dinner. With only 227 calories per serving, you can indulge without the guilt. Whether you’re a seasoned chef or a kitchen novice, this recipe is easy to follow and sure to impress your guests. So, roll up your sleeves and get ready to create a salad that’s as exciting as it is delicious!

Ingredients

  • 0.7 cup caesar dressing 
  • teaspoon ground cumin 
  • 6-inch flour tortilla old el paso® (es in diameter)
  • teaspoon garlic salt 
  • ounces jicama peeled cut into cubes (2 cups)
  • tablespoons juice of lemon fresh
  • teaspoons lemon zest grated
  • 0.5 cup parmesan shredded
  • medium bell pepper red cut into thin strips (2 cups)
  • 12 ounces the of 1 cos lettuce 

Equipment

  • bowl
  • baking sheet
  • oven

Directions

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

Nutrition Facts

Calories227kcal
Protein9.72%
Fat58.73%
Carbs31.55%

Properties

Glycemic Index
14.13
Glycemic Load
4.11
Inflammation Score
-10
Nutrition Score
16.863043638675%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Luteolin
0.2mg
Kaempferol
0.01mg
Quercetin
1.02mg

Nutrients percent of daily need

Calories:227.46kcal
11.37%
Fat:15.04g
23.14%
Saturated Fat:3.45g
21.56%
Carbohydrates:18.19g
6.06%
Net Carbohydrates:14.25g
5.18%
Sugar:3.84g
4.27%
Cholesterol:11.89mg
3.96%
Sodium:799.61mg
34.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.6g
11.2%
Vitamin A:4700.66IU
94.01%
Vitamin K:67.43µg
64.22%
Vitamin C:48.33mg
58.58%
Folate:97.8µg
24.45%
Fiber:3.94g
15.74%
Calcium:139.84mg
13.98%
Manganese:0.25mg
12.28%
Phosphorus:120.71mg
12.07%
Vitamin B1:0.17mg
11.53%
Iron:1.97mg
10.94%
Vitamin E:1.61mg
10.76%
Selenium:7.16µg
10.23%
Vitamin B2:0.15mg
8.84%
Vitamin B6:0.16mg
7.92%
Vitamin B3:1.52mg
7.6%
Potassium:259.88mg
7.43%
Magnesium:22.31mg
5.58%
Zinc:0.55mg
3.65%
Copper:0.07mg
3.52%
Vitamin B5:0.28mg
2.83%
Vitamin B12:0.08µg
1.35%