Mexican Salad w/Creamy Cilantro Dressing

  You know the salad. You've probably all had the salad, or some variation of it. It's typically called Mexican Caesar salad, however I like the flavor of mixed greens much more than romaine lettuce so I just left the "Caesar" part out. You are welcome to use romaine for the classic experience if you wish. 

 Regardless of the lettuce, it's really all about the dressing and this dressing is FANTASTIC!! One of my favorite dressings ever aside from bleu cheese. I could probably drink it...yikes...but seriously I will put it on everything! Tacos, enchiladas, as a veggie dip, sandwiches, chicken, oh man...give me a moment...

 Ok, I'm back! Tastes almost identical to that famous Mexican Caesar dressing you are familiar with. And if you are not familiar (first of all, that's a darn shame), you are in for a TREAT!! It makes a large batch. I filled THREE mason jars plus a bit extra! So I had some happy neighbors who got to share in the cilantro dressing love. 

This particular salad recipe is just perfect. Not only does it have beautiful tender green and that wondrous dressing, but it has a salty crunch from toasted pepitas & tortilla strips. Extra cheesiness from cotija cheese, and some sweetness from roasted peppers. 

So enjoy this great salad and especially that dreamy dressing!!

Mexican Salad w/Creamy Cilantro Dressing (makes 6 salads and tons of leftover dressing!)

1 standard (5 oz) bag mixed greens

1/3 cup roasted red peppers, sliced thin

1/3 cup toasted pepitas 

1/2 cup crumbled cotija cheese

1/2 cup tortilla strips (you can find premade in the salad section of your grocery store) 

Cilantro dressing (recipe follows)

Fresh cilantro sprigs for garnish 

DRESSING: 

2 Anaheim chiles (roasted, peeled, seeded and chopped) -if this step seems daunting to you, you can use a can of whole roasted green chiles, drained and patted dry) 

1/3 cup toasted pepitas (green pumpkin seeds)

1 tsp salt

1/4 tsp fresh ground pepper

2 cloves garlic, chopped

1 cup vegetable oil

2 bunches fresh cilantro 

1/4 red wine vinegar

1/4 cup crumbled cotija cheese (no other cheese will do)

2 cups mayo or more if necessary (I use olive oil mayo to cut back the calories...not like it matters much, it's not a low-cal dressing. Haha!)

For salad dressing: Add roasted chilis, cilantro, garlic in a food processor. Pulse a few times to break it down. Add remaining ingredients and puree until smooth. If it's too liquidy or doesn't look creamy enough, add more mayo until desired consistency. You are looking for a thick, creamy green dressing. If too thick, thin with water. Taste! And adjust seasonings as necessary.

Divide all salad ingredients into 6 individual bowls or 1 large bowl and toss. Add extra toppings if desired on top. Enjoy!!