Mexican Caesar Salad

• 3 head romaine lettuce, chopped
• 1/2 cup grated cotija cheese
• 1/2 cup roasted pepitas
• 2 each acacados, diced
• 1 each bag tortilla strips
• 2 can chopped green chilis
• 1/3 cup roasted pepitas
• 4 large garlic cloves
• 1/4 tsp black pepper
• 1 tsp salt
• 1/4 cup red wine vinegar
• 5 tbsp grated cotija cheese
• 2 small bunches cilantro without stems
• 1 1/2 cup Hellman' s mayo
• 12 oz canola oil

1. Place all dressing ingredients in food processor or blender and blend until smooth.
2. Toss salad ingredients together
3. Add dressing and toss.
4. Garnish with any remaining cheese and serve
5. NOTE: This is a restaurant recipe and makes a HUGE batch of dressing.
6. I cut it in half and still have enough leftover to share!
7. My sister-in-law loves this and always gets the extra!
8. Variation: For a main course meal add cajun spiced grilled chicken, shrimp or steak

romaine lettuce, cotija cheese, pepitas, acacados, tortilla strips, green chilis, pepitas, garlic, black pepper, salt, red wine vinegar, cotija cheese, mayo, canola oil

Taken from cookpad.com/us/recipes/340582-mexican-caesar-salad (may not work)