Mexican Restaurant Salad - cooking recipe

Ingredients

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

Preparation

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.
Refrigerate until ready to use.
To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
Toss continuously until the seeds are lightly toasted, about 3 minutes.
Season to taste with salt and let cool.
To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
Season to taste with salt and pepper.
Sprinkle the queso fresco and toasted pumpkin seeds over the salad.