My Caesar Salad Recipe

My Caesar Salad Recipe photo by Taste of Home

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Romaine get a special treatment with the tasty, creamy salad dressing. It has a few veggies tossed in for color and crunch.—Julie Reynolds, Columbia, Tennessee

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My Caesar Salad Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

25 25

Ingredients

1 large garlic clove, minced
1 teaspoon salt
1/4 cup lemon juice
1/4 cup Miracle Whip
2 tablespoons grated lemon peel
1 tablespoon Dijon mustard
1 teaspoon coarsely ground pepper
1/2 cup olive oil
1/2 cup shredded Gruyere or Swiss cheese, divided
12 cups torn romaine
2 medium tomatoes, chopped
1 cup shredded carrots
1 cup chopped cucumber
2 cups garlic croutons

Directions

In a small bowl, mash garlic and salt, forming a paste. Whisk in the lemon juice, Miracle Whip, lemon peel, mustard and pepper. While whisking, gradually add oil in a steady stream until combined. Stir in 1/4 cup cheese. Refrigerate until serving.
In a large bowl, combine the romaine, tomatoes, carrots and cucumber. Whisk dressing; drizzle desired amount over salad and toss to coat. Sprinkle with croutons and remaining cheese. Serve with remaining dressing. Yield: 12 servings.

Nutritional Facts 1 cup equals 168 calories, 13 g fat (3 g saturated fat), 7 mg cholesterol, 379 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as My Caesar Salad in Taste of Home Christmas Annual Annual 2012, p36

Keeping Lettuce Fresh

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.