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Quick Mock Caesar Salad Recipe
Quick Mock Caesar Salad Recipe photo by Taste of Home

Quick Mock Caesar Salad Recipe

Read Reviews (3)
4.33 3
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 3 tablespoons mayonnaise
  • 2 teaspoons grated Parmesan cheese
  • 1-1/2 teaspoons red wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon juice
  • 4 cups torn romaine lettuce
  • 1/4 cup Caesar salad croutons
  • 2 tablespoons shredded Parmesan cheese

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.

Directions

  1. In small bowl, whisk the first five ingredients. In a large bowl, add lettuce. Pour dressing over salad; toss to coat. Sprinkle with croutons and shredded cheese. Yield: 4 servings.
Originally published as Mock Caesar Salad in Taste of Home Meals in Minutes Calendar Annual 2003, p3

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.

Reviews for Quick Mock Caesar Salad(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 14, 2013

Good. Easy.

MY REVIEW
Reviewed Sep. 21, 2010

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!

MY REVIEW
Reviewed Jun. 4, 2009

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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