Southwestern Caesar Salad With Croutons
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
-
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 fresh cilantro, roughly chopped
- 2 tablespoons chili powder
- 1 teaspoon garlic, minced
- 1 tablespoon fresh chili pepper, of your choice minced
- salt, to taste
- freshly cracked black pepper, to taste
-
For the crutons
- 1⁄3 cup olive oil
- 1 teaspoon garlic, minced
- 1 tablespoon cumin, ground
- 2 cups diced cornbread, in 1/2-inch cubes
-
For the salad
- 1 head romaine lettuce, outer leaves removed, inner leaves washed, dried, and torn into 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 parmesan cheese, grated
directions
- 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* 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.
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RECIPE SUBMITTED BY
mydesigirl
United States