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Golden Corn & Quinoa Mexican Kale Caesar Salad
COLLEGE HOUSEWIFE32Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup plain greek yogurt
- 1/2 cup crumbled Cotija cheese
- 2 Tbsp. olive oil
- 2 anchovies
- 1 tsp. worcestershire
- 2 garlic cloves (minced)
- 1 1/2 tsp. Dijon mustard
- 1/2 lime (juice of)
- salt
- pepper
- seasoning (blackened, for the Salmon (optional, or just season with Salt & Pepper):)
- 2 tsp. smoked paprika
- 1 1/2 tsp. onion powder
- 1 1/2 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. brown sugar
- 1/2 tsp. cayenne pepper
- 1/2 tsp. freshly cracked black pepper
- 1 tsp. kosher salt
- 4 salmon fillets
- 3 Tbsp. olive oil (or canola oil)
- 1 head kale (italian, chopped)
- 1 head romaine lettuce (chopped)
- 2 Tbsp. olive oil
- 1/2 lime (juice of)
- 1 cup cooked quinoa
- 1 cup white corn (or Yellow Corn, canned is fine, drained and rinsed)
- 1 cup crumbled Cotija cheese
- 1 avocado (sliced)
- 1 cup tortillas (crumbled, or Tostada Chips)
- 1/3 cup pepitas (or Pumpkin Seeds, toasted)
- 1/4 cup chopped cilantro
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