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This salad has the flavor of an authentic Caesar salad but without the fuss. You can keep the dressing on hand to quickly and deliciously top a variety of greens and vegetables.
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 110 calories, 10 g fat (2 g saturated fat), 6 mg cholesterol, 150 mg sodium, 3 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Mock Caesar Salad in Taste of Home Meals in Minutes Calendar Annual 2003, p3
Keeping Lettuce FreshTo store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.
To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.
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Reviewed on Sep. 21, 2010 by goodcook321
I have finaly found a caesar salad dressing recipe that I truly enjoyed. The lemon juice and red wine vinegar cuts the mayo taste. I topped mine with sliced almonts and salty sunflower seeds, instead of croutons and cheese. Quick, easy and delicious!
Reviewed on Jun. 04, 2009 by Jan2
This is the recipe I use for just the 2 of us.(lighter on the sodium than my other recipe using anchovies, which I make when I have a lot of people.) It has just the right amount of tang and I double the recipe and keep it in the 'fridge until needed. I also use low-fat mayo. Jan. Edited to add: this recipe is in TOH 2005 Annual, Pg.270, for those who have the book.
This is the recipe I use for just the 2 of us.(lighter on the sodium than my other recipe using anchovies, which I make when I have a lot of people.) It has just the right amount of tang and I double the recipe and keep it in the 'fridge until needed. I also use low-fat mayo. Jan.
Edited to add: this recipe is in TOH 2005 Annual, Pg.270, for those who have the book.
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