Southwestern Caesar Salad With Croutons

This is an excellent salad for a Summer time meal. Make sure that you serve it with a big glass on ice cold lemonade!

• Ready In: 40 mins
• 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

1. In a small bowl, combine the sour cream and olive oil, and whisk together (it will look a little curdled, but don't worry).
2. Add the remaining dressing ingredients and whisk to blend (now it should be smooth). Set aside.
3. In a large bowl, combine the olive oil, garlic, and cumin and mix well.
4. Add the bread cubes and toss well to coat.
5. 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.
6. In a large bowl, combine the romaine lettuce, avocados, tomatoes, and onion.
7. Stir the dressing well, add just enough to moisten the ingredients (there will be some dressing left over), and toss to coat.
8. Sprinkle with cheese and croutons, and serve.