Special Romaine Salad Recipe
Special Romaine Salad Recipe photo by Taste of Home
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Special Romaine Salad Recipe

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This jazzed-up romaine salad with homemade croutons is loaded with flavor. Curry powder gives the dressing zip, while crumbled blue cheese adds richness.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min.

Ingredients

  • 4 teaspoons olive oil
  • 1/4 teaspoon garlic powder
  • 3 slices Italian bread (3/4 inch thick), cubed
  • 2/3 cup mayonnaise
  • 2 tablespoons plus 2 teaspoons buttermilk
  • 4 teaspoons grated Parmesan cheese
  • 1-1/2 teaspoons onion soup mix
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon anchovy paste
  • 8 cups torn romaine
  • 1/4 cup crumbled blue cheese
  • 1/2 cup shredded Parmesan cheese

Directions

In a large bowl, combine oil and garlic powder. Add bread cubes; toss to coat. Arrange in a single layer on an ungreased baking sheet. Bake at 325° for 15-20 minutes or until lightly browned, stirring occasionally.
For salad dressing, in a large bowl, combine the mayonnaise, buttermilk, grated Parmesan cheese, soup mix, curry and anchovy paste. Cover and refrigerate for at least 2 hours.
In a salad bowl, combine romaine and blue cheese. Drizzle with dressing; toss to coat. Garnish with shredded Parmesan cheese. Yield: 10 servings.
Originally published as Special Romaine Salad in Country Woman Christmas Annual 2009, p50

Nutritional Facts

3/4 cup: 189 calories, 16g fat (3g saturated fat), 12mg cholesterol, 300mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 4 teaspoons olive oil
  • 1/4 teaspoon garlic powder
  • 3 slices Italian bread (3/4 inch thick), cubed
  • 2/3 cup mayonnaise
  • 2 tablespoons plus 2 teaspoons buttermilk
  • 4 teaspoons grated Parmesan cheese
  • 1-1/2 teaspoons onion soup mix
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon anchovy paste
  • 8 cups torn romaine
  • 1/4 cup crumbled blue cheese
  • 1/2 cup shredded Parmesan cheese
  1. In a large bowl, combine oil and garlic powder. Add bread cubes; toss to coat. Arrange in a single layer on an ungreased baking sheet. Bake at 325° for 15-20 minutes or until lightly browned, stirring occasionally.
  2. For salad dressing, in a large bowl, combine the mayonnaise, buttermilk, grated Parmesan cheese, soup mix, curry and anchovy paste. Cover and refrigerate for at least 2 hours.
  3. In a salad bowl, combine romaine and blue cheese. Drizzle with dressing; toss to coat. Garnish with shredded Parmesan cheese. Yield: 10 servings.
Originally published as Special Romaine Salad in Country Woman Christmas Annual 2009, p50

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