Mexican Caesar Salad

By Sara O'Donnell

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.

  • Cuisine: Mexican
  • Course: Salad



  • 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 & pepper to taste


  • 12 cups salad greens
  • Cojita cheese, for garnish 
  • Roasted pepitas, for garnish 
  • Roasted red peppers, for garnish 
  • Crumbled tortillas 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.