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    You are in: Home / Recipes / The Houstonian's Southwest Caesar Salad Recipe
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    The Houstonian's Southwest Caesar Salad

    Average Rating:

    3 Total Reviews

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    • on May 01, 2012

      Our favorite salad at home and at the restaurant. I like to serve it with grilled chicken breasts or grilled shrimp for a one-dish summer supper.

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    • on June 19, 2006

      A delicious salad--lovely dressing. I made two salads--one with black beans and pepitas, one with hominy (pozole) and no pepitas. Followed the dressing instructions exactly. Great salad both ways. The second time I used feta (out of queso fresca)and it was also great. Thanks, Nan!

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    • on June 12, 2004

      This salad is absolutely scrumptious and will become a regular at my house. I had to leave out the pumpkin seeds (couldn't find them) and the anchovy fillets (personal taste) but the rest I pretty much prepared as written. I brushed a fresh ear of corn with olive oil then grilled it and cut off the kernels and I used canned black beans. Also, I did use a little less chili paste per my husband's wishes (but I added more to my portion because I like it hot). The crushed tortilla chips on top are a must, they really contrast nicely with the salad. Thanks for posting this Nan, it's a keeper!

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    Nutritional Facts for The Houstonian's Southwest Caesar Salad

    Serving Size: 1 (562 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 826.5
    Calories from Fat 641
    Total Fat 71.2 g
    Saturated Fat 11.6 g
    Cholesterol 63.8 mg
    Sodium 536.9 mg
    Total Carbohydrate 36.3 g
    Dietary Fiber 12.3 g
    Sugars 5.2 g
    Protein 20.0 g

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