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Colorful Caesar Salad Recipe
Colorful Caesar Salad Recipe photo by Taste of Home

Colorful Caesar Salad Recipe

Read Reviews (2)
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We guarantee you'll enjoy our Test Kitchen's take on this classic salad. The dressing can be prepared up to 3 days in advance.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings

Ingredients

  • 12 cups torn romaine
  • 3 medium tomatoes, cut into wedges
  • 1 medium cucumber, halved and sliced
  • 3 hard-cooked eggs
  • 6 anchovy fillets
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 4 garlic cloves, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 3/4 cup olive oil
  • 1-1/2 cups Caesar salad croutons
  • 3/4 cup shredded Parmesan cheese

Nutritional Facts

1 cup equals 215 calories, 18 g fat (3 g saturated fat), 59 mg cholesterol, 321 mg sodium, 9 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a large salad bowl, combine the romaine, tomatoes and cucumber. Slice eggs in half; remove yolks. (Refrigerate whites for another use.)
  2. In a blender, combine the anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, garlic, sugar, pepper and egg yolks; cover and process until smooth. While processing, gradually add oil in a steady stream.
  3. Drizzle desired amount of dressing over salad and toss to coat. Sprinkle with croutons and cheese. Refrigerate any leftover dressing for up to 3 days. Yield: 12 servings.
Originally published as Colorful Caesar Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p105

Nutritional Facts

1 cup equals 215 calories, 18 g fat (3 g saturated fat), 59 mg cholesterol, 321 mg sodium, 9 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Colorful Caesar Salad(2)

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   (2)
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MY REVIEW
Reviewed Apr. 14, 2011

Everytime I make this salad, someone asks for the recipe.

MY REVIEW
Reviewed Mar. 8, 2011

This salad is so yummy!

~ Theresa

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