Mexican Restaurant Salad

• CILANTRO-SOUR CREAM DRESSING
• 2 tablespoons freshly squeezed lime juice
• 1/2 cup olive oil
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/2 cup stemmed coarsely chopped fresh cilantro (about 1/2 bunch)
• 1 green jalapeno chile, stemmed, seeded, and deribbed
• 2 garlic cloves, chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 2 tablespoons grated parmesan cheese
• Pumpkin Seeds
• 1 teaspoon olive oil
• 1/4 cup pumpkin seeds, shelled
• salt
• Salad
• 2 heads romaine lettuce, outer leaves removed, torn into bite-sized pieces
• 1 small red onion, thinly sliced
• 1 avocado, pitted, peeled, and cubed
• 1 1/2 cups lightly crushed yellow corn tortilla chips, lightly crushed
• fresh ground black pepper
• 4 ounces queso fresco, crumbled

1. To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
2. Refrigerate until ready to use.
3. To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
4. Toss continuously until the seeds are lightly toasted, about 3 minutes.
5. Season to taste with salt and let cool.
6. To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
7. Season to taste with salt and pepper.
8. Sprinkle the queso fresco and toasted pumpkin seeds over the salad.

cilantro, freshly squeezed lime juice, olive oil, mayonnaise, sour cream, fresh cilantro, green jalapeno chile, garlic, ground cumin, chili powder, parmesan cheese, pumpkin seeds, olive oil, pumpkin seeds, salt, salad, outer, red onion, avocado, yellow corn tortilla chips, fresh ground black pepper, queso fresco

Taken from www.food.com/recipe/mexican-restaurant-salad-210692 (may not work)