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Print Mexican Caesar Salad with Homemade Dressing 10 mins 4-6 1x Ingredients For the Salad 1 head romaine lettuce, roughly chopped 15 ounces canned black beans, drained 1 cup frozen corn kernels, thawed 1 cup cotija cheese, crumbled For the Dressing cup light mayonnaise 2 tablespoons olive oil 1 clove garlic, minced 7 stems cilantro 1 teaspoon dijon mustard 1 teaspoon anchovy paste 1 tablespoon white wine vinegar 1 teaspoon lemon juice 1 teaspoon lime juice Salt, pepper to taste 1 teaspoon Mexican spice blend* For the Tortilla Strips 4 corn tortillas, thinly sliced 2 tablespoons Mexican spice blend Coarse salt Instructions Make the dressing: Add all ingredients to a food processor
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Serving Suggestions This creamy Italian chicken in the crockpot tastes great served over rice or cooked pasta (such as egg noodles)
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