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

Quick Mock Caesar Salad Recipe

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

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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