1/4 Photos of Mexican Restaurant Salad
This is inspired by a salad from a popular Mexican restaurant chain. If you can't find Queso Fresco, you can substitute with a mild feta. Recipe is from San Francisco Firehouse Food: Cooking with San Francisco's Firefighters.
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Units: US | Metric
CILANTRO-SOUR CREAM DRESSING
- 2 tablespoons freshly squeezed lime juice
- 1/2 cup olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 cup stemmed coarsely chopped fresh cilantro (about 1/2 bunch)
- 1 green jalapeno chile, stemmed, seeded, and deribbed
- 2 garlic cloves, chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 2 tablespoons grated parmesan cheese
- 1To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
- 2Refrigerate until ready to use.
- 3To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
- 4Toss continuously until the seeds are lightly toasted, about 3 minutes.
- 5Season to taste with salt and let cool.
- 6To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
- 7Season to taste with salt and pepper.
- 8Sprinkle the queso fresco and toasted pumpkin seeds over the salad.
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Nutritional Facts for Mexican Restaurant Salad
Serving Size: 1 (300 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 359.7
- Calories from Fat 282
- Total Fat 31.4 g
- Saturated Fat 5.0 g
- Cholesterol 4.8 mg
- Sodium 114.0 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 7.6 g
- Sugars 4.0 g
- Protein 6.4 g
The following items or measurements are not included: