Best Southwest Caesar Salad Recipes

SOUTHWEST CAESAR SALAD

Southwest Caesar Salad image

This is a nice change and goes great with a Tortilla or Mexican Casserole. A quick and easy recipe that is great using shortcuts (I love shortcuts). I add the Quick Chili Croutons for an extra zip. My family really enjoyed this salad which I got from Kraftfoods.com.

Provided by PickyEaters

Categories Low Cholesterol

Time 20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 head romaine lettuce, washed, chopped (about 6 cups, or 1& 1/2 bags of romaine salad)
1 cup crouton
1 cup frozen whole kernel corn, thawed
1 red bell pepper, cut into thin strips (or just chopped)
1/2 cup fresh cilantro, chopped
1/2 cup grated parmesan cheese
1/2 cup caesar salad dressing (bottled or make your favorite)
1/2 teaspoon cayenne pepper

Steps:

Toss lettuce, corn, bell pepper, and cilantro in a large bowl.
Mix dressing with cayenne.
Add dressing to salad and toss.
Top with parmesan and croutons.

Nutrition Facts : Calories 125.3, Fat 4.1, SaturatedFat 1.7, Cholesterol 7.8, Sodium 170.2, Carbohydrate 18.3, Fiber 4.1, Sugar 2.2, Protein 6.7

THE HOUSTONIAN'S SOUTHWEST CAESAR SALAD

The Houstonian's Southwest Caesar Salad image

This is posted in response to a request. This salad is absolutely delicious. It's a popular menu item at the Houstonian Hotel.

Provided by PanNan

Categories Black Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 heads romaine lettuce, washed and torn into 1 1/2 by 1/2 inch pieces
3/4 cup cooked black beans
3/4 cup roasted corn kernel
1/2 cup pumpkin seeds, from a mexican squash (pepitas)
1/2 cup Cotija cheese (Mexican white cheese) or 1/2 cup other queso fresco
multicolored tortilla chips, baked or fried,for garnish
1 egg yolk
1 tablespoon minced garlic
2 teaspoons Dijon mustard
2 anchovy fillets, minced
1 1/2 teaspoons fresh coarse ground black pepper
1/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon Worcestershire sauce
2 teaspoons cold water
1/2 cup extra virgin olive oil
1/2 cup canola oil
1 1/2 tablespoons thai chili paste
1/2 lemon, juice of
1/2 lime, juice of
3 tablespoons freshly grated parmesan cheese

Steps:

Prepare dressing first.
In the bowl of a food processor, combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire and water.
Process all until smooth.
With motor running, pour oils in a slow, steady stream into egg mixture.
When all oil has been incorporated, add chili paste, lemon and lime juices and Parmesan.
Process until smooth.
Prepare salad next.
Spin or pat lettuce dry.
Place in large salad bowl.
Add dressing; toss lightly.
Add beans and corn; toss again.
Divide mixture among 4 chilled plates.
Sprinkle with pumpkin seeds and cheese.
Garnish with tortilla chips.

SOUTHWEST CAESAR SALAD

Southwest Caesar Salad image

Strips of red pepper and the bold flavors of lime, cayenne and cilantro help put the Southwest style in this Caesar salad for six.

Provided by My Food and Family

Categories Home

Time 20m

Yield Makes 6 servings.

Number Of Ingredients 11

Ingredients

2 Tbsp. KRAFT Real Mayo Mayonnaise
2 Tbsp. fresh lime juice
2 Tbsp. chopped green onions
1/8 tsp. salt
1/4 cup olive oil
1 head romaine lettuce, washed, shredded (about 6 cups)
1 cup croutons
1 cup frozen whole kernel corn, thawed
1/2 of a red bell pepper, cut into thin strips
1/2 cup chopped cilantro
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

Place mayo, lime juice, onions, ground red pepper and salt in food processor or blender container; cover. Process until well blended. Gradually add oil through feed tube at top, processing until well blended after each addition.
Toss lettuce with the croutons, corn, bell peppers, cilantro and cheese in large bowl.
Add mayo mixture; toss to evenly coat. Serve immediately.

Nutrition Facts : Calories 210, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

SOUTHWEST CAESAR SALAD

SOUTHWEST CAESAR SALAD image

Yield 6 servings

Number Of Ingredients 12

Ingredients

*5 anchovy fillets
*3 garlic cloves
*1 1/2 tablespoons canned chipotle chilies in adobo sauce
*1 tablespoon tamarind paste
*1 tablespoon balsamic vinegar or red wine vinegar
*1 tablespoon fresh lime juice
*1 tablespoon Dijon mustard
*1 tablespoon minced shallot
*1/2 cup corn oil
*1/4 cup olive oil (preferably extra-virgin)
2 heads romaine lettuce, torn into bite-size pieces
Freshly grated Parmesan cheese

Steps:

Puree first 8 ingredients in blender. Gradually blend in both oils. Season to taste with salt and pepper. Toss lettuce in large bowl with enough dressing to coat. Sprinkle with grated Parmesan cheese and serve.

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