nutritional information

Per SERVING:

  • Calories: 190
  • Protein: 3 g
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 12 g
  • Sodium: 230 mg
  • Fiber: 5 g
  • Sugar: 2 g
Vegan

Romaine Salad with Avocado ?Caesar? Dressing

SERVES 6

30 minutes or fewer

This salad is wonderful as is, but for a delicious variation, try adding roasted corn and roasted red peppers.
AVOCADO "CAESAR" DRESSING
  • 1 tsp. whole cumin seeds
  • 3 Tbs. fresh lime juice
  • 3 Tbs. extra virgin olive oil
  • ¼ tsp. Dijon mustard
  • 1 clove garlic, minced
  • ½ tsp. salt
  • 1 ripe medium-sized Hass avocado, peeled and pitted
  • Freshly ground black pepper to taste
  • Pinch cayenne pepper
SALAD
  • 1 Tbs. olive oil
  • 2 6-inch corn tortillas, cut into strips
  • Salt to taste
  • 12 cups romaine lettuce, torn into bite-sized pieces (bagged or fresh)
  • 1 medium-sized tomato, seeded and diced
  1. To make Avocado “Caesar” Dressing: In skillet, toast cumin seeds, stirring often, until fragrant, about 2 minutes. Using spice grinder or mortar and pestle, pulverize; set aside.
  2. Put cumin, lime juice, oil, mustard, garlic, salt, 1/4 cup water and avocado into food processor, and purée until smooth; add water, if needed. Season with pepper and cayenne.
  3. To make Salad: Line plate with paper towel. Heat oil in nonstick skillet over medium heat. Add tortilla strips, and cook, stirring constantly, until crisp and lightly golden, about 2 minutes. Transfer strips to paper towels, and drain. Sprinkle with salt.
  4. Toss lettuce with tomatoes and dressing in large bowl. Transfer mixture to individual plates, and top with tortilla strips.

 

July 2005

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