I got the salad from here: http://www.food.com/recipe/mexican-.....t-salad-210692
Followed the recipe for the most part, with the addition of cherry tomatoes. I love these little yellow tomatoes. Yum! And queso fresco is very tasty cheese.

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

1 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.
2 Refrigerate until ready to use.
3 To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
4 Toss continuously until the seeds are lightly toasted, about 3 minutes.
5 Season to taste with salt and let cool.
6 To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
7 Season to taste with salt and pepper.
8 Sprinkle the queso fresco and toasted pumpkin seeds over the salad.

And for the quesadillas, I put sliced turkey, mexican style shredded cheese, and jalepenos in tortilla. Then grilled on a george foreman. Very easy.

The guacamole is mashed avocados, with diced onion and jalapenos, lime juice, salt and pepper.