Recipes

Place all dressing ingredients except cilantro, mayonnaise and water in

a blender or food processor. Blen approximately 10 seconds, then add

cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches. Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air-tight container and refridgerate. Will keep for three days.

To Assemble Salad: Cut corn tortillas into matchstick-size strips. Heat

oil in saute pan; fry tortilla strips until crisp. Remove with slotted

spoon, and drain on paper towels. Set aside. Tear romaine into

bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces

of dressing onto each. Sprinkle with roasted pumpkin seeds, grated

Cotija cheese and tortilla strips. Place 2 - 3 red pepper strips on top as

garnish.

Tips: Use canned green chilies instead

of fresh, roasted sunflower seeds in place

of pumpkin seeds, and jarred roasted

red peppers. Bake the tortilla strips instead of frying. Slice tortillas into strips and bake instead of frying. Spread on cookie sheet, spray

with Pam, sprinkle with salt, bake at 350* for

about 20 minutes.