Tijuana Caesar Salad

Course : Salads
Serves: 4
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1 spray Cooking spray
3 tortillas flour tortillas (6 to 8 inches in diameter)
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/3 cup Caesar dressing
2 teaspoons lemon peel grated
1 tablespoons lemon juice
6 cups romaine bite-size pieces
4 ounces jicama cut into cubes
1 medium red bell pepper cut into thin strips
1/4 cup Parmesan cheese shredded

Preparation / Directions:

1. Heat oven to 375 degrees. Spray cookie sheet with cooking spray. Spray tortillas lightly with cooking spray. Sprinkle with garlic salt and cumin. Cut each tortilla in half, then crosswise into 1/2-inch strips. Place on cookie sheet. Bake 7 to 9 minutes or until crisp. 2. Mix dressing, lemon peel and lemon juice. Toss romaine, jicama, bell pepper, tortilla strips, cheese, and dressing mixture in large bowl. Sprinkle with additional shredded Parmesan cheese if desired. Serve immediately.

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