Mexican Caesar Salad

Fast, easy and fake! The unique dressing is best when made a day in advance - simply shake it up in an empty jar and toss with romaine, spring mix or your favorite salad green.


  • Dressing:
  • 3/4 cup extra virgin olive oil, or similar light salad oil
  • 1/4 cup lime juice
  • 1 teaspoon lime zest
  • 1 clove garlic, microplaned
  • 3 tablespoons finely chopped cilantro
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/2 cup Cotija cheese, finely crumbled
  • Pinch chili powder, or chipotle chili powder
  • Salt and pepper, to taste
  • Salad:
  • 12 cups salad greens
  • Cojita cheese, for garnish
  • Roasted pepitas, for garnish
  • Roasted red peppers, for garnish
  • Crumbled tortilla chips, for garnish


  1. Place all ingredients in a jar with a tight fitting lid and shake.
  2. To make the Mexican Caesar Salad, top salad greens with dressing, roasted pepitas, roasted red peppers, Cotija cheese and a crumble of tortilla chips, if desired.
  3. Cover and refrigerate leftover dressing.

Mexican Caesar Salad pairs perfectly with Sara's Potato Tacos with Caramelized Onions and Avocado Relish.