Southwestern Caesar Salad With Croutons

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/4 cup sour cream
• 1/2 cup olive oil
• 1/4 cup fresh lime juice (about 2 medium limes)
• 1/4 cup fresh cilantro, roughly chopped
• 2 tablespoons chili powder
• 1 teaspoon garlic, minced
• 1 tablespoon fresh chili pepper, of your choice minced
• salt, to taste
• freshly cracked black pepper, to taste
• 1/3 cup olive oil
• 1 teaspoon garlic, minced
• 1 tablespoon cumin, ground
• 2 cups diced cornbread, in 1/2-inch cubes
• 1 head romaine lettuce, outer leaves removed, inner leaves washed, dried, and torn into thirds
• 2 avocados, peeled, pitted, and quartered
• 2 medium tomatoes, cored and quartered
• 1 small red onion, peeled, halved, and thinly sliced
• 1/3 cup parmesan cheese, grated

Recipe

• 1 in a small bowl, combine the sour cream and olive oil, and whisk together (it will look a little curdled, but don't worry).
• 2 add the remaining dressing ingredients and whisk to blend (now it should be smooth). set aside.
• 3 in a large bowl, combine the olive oil, garlic, and cumin and mix well.
• 4 add the bread cubes and toss well to coat.
• 5 put the seasoned cubes on an ungreased baking sheet and bake in a 350* oven until crisp on the outside but still chewy inside, about 10 minutes.
• 6 in a large bowl, combine the romaine lettuce, avocados, tomatoes, and onion.
• 7 stir the dressing well, add just enough to moisten the ingredients (there will be some dressing left over), and toss to coat.
• 8 sprinkle with cheese and croutons, and serve.