Let this crunchy south-of-the-border salad give a boost to your dinner.




  • Preheat oven to 350 degrees. Place pepitas on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes. Set aside.

  • In a large bowl, whisk together sour cream, vinegar, and cumin; season with salt and pepper. Add romaine, corn, onion, and pepitas. Toss to combine; season with salt and pepper.

Reviews (1)

8 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
This is a great salad! Loved the dressing and is a perfect side to any Mexican dish!