Caesar Salad with Cilantro and Green Chile Dressing
Category: Dressings, Salads
Yield: 8 servings
1 cup fresh cilantro leaves, about 1 bunch
3/4 cup mayonnaise
3/4 cup vegetable oil
1 can (4-oz.) ORTEGA® Diced Green Chiles
1/4 cup red wine vinegar
1 oz cotija* or feta cheese, crumbled
1 clove garlic, peeled
1/2 tsp salt
1/8 tsp ground black pepper
1 head large romaine lettuce, rinsed, patted dry and chopped
2 cups seasoned croutons
1 can (4-oz.) ORTEGA® Whole Green Chiles, cut into strips
2 oz cotija* or feta cheese, crumbled
1/2 cup raw pumpkin seeds (pepitas*), toasted

Procedures
PLACE cilantro, mayonnaise, vegetable oil, diced chiles, vinegar, 1
ounce of the cheese, garlic, salt and pepper in food processor or
blender; cover. Process until coarsely chopped. Cover and refrigerate
for 1 hour or until flavors are blended.
COMBINE lettuce, croutons, chile strips and cheese in a large bowl.
Add ½ cup dressing; toss well to coat. Garnish salad with pumpkin
seeds. Store unused dressing in refrigerator for up to one week.