My Caesar Salad Recipe
My Caesar Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as My Caesar Salad in Taste of Home Christmas Annual Annual 2012, p36

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