Modern Caesar Salad Recipe

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Robust flavor distinguishes this recipe recommended by Dorothy Pritchett of Wills Point, Texas. "I've had several versions of Caesar salad but like this one best," she says.
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour
MAKES: 6-8 servings


  • 3 slices bread
  • 1/2 cup canola oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • Dash pepper
  • 8 cups torn romaine and leaf lettuce
  • 1/2 cup grated or shredded Parmesan cheese
  • 1/4 cup crumbled blue cheese

Nutritional Facts

1 cup: 194 calories, 17g fat (4g saturated fat), 7mg cholesterol, 295mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 5g protein.


  1. Cut bread into 1-in. cubes and place on a baking sheet. Toast at 225° for 1-2 hours or until crisp, turning occasionally. Meanwhile, combine the oil, vinegar, Worcestershire sauce, garlic, salt and pepper in a jar with tight-fitting lid; shake well. Refrigerate for several hours.
  2. In a large salad bowl, toss lettuce, cheeses and croutons. Shake the dressing; pour over the salad and toss to coat. Serve immediately. Yield: 6-8 servings.
Originally published as Modern Caesar Salad in Taste of Home June/July 1996, p45

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