SUNDAY CAESAR SALAD
Skip the takeout tonight and create this lighter version of the classic salad.
Provided by Megan DeKok
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 21
Steps:
- Place chicken large resealable food-storage plastic bag. Top with Marinade ingredients. Refrigerate 30 minutes.
- Heat oven to 300°F. Line cookie sheet with foil. Cut baguette into 1-inch cubes. In large bowl, toss with remaining Croutons ingredients. Transfer bread cubes to cookie sheet. Bake 25 to 35 minutes or until crisp. Remove from oven; set aside to cool.
- Heat grill pan over medium-high heat until hot. Cook chicken 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). (Cook time depends on how thick the pieces are.) Transfer chicken to cutting board; let stand while making Dressing.
- Meanwhile, place dressing ingredients in small jar with lid. Cover; shake until combined. Set aside at room temperature.
- In large salad bowl, place lettuce, avocados, tomatoes and capers. Cut chicken into strips; add to salad. Add most of the croutons. Using vegetable peeler, shave Parmesan cheese into slivers over salad. Add dressing; toss with hands or tongs until everything is equally coated. Serve with additional Parmesan cheese and croutons to taste.
Nutrition Facts : ServingSize 1 Serving
BETTY CROCKER GREAT CAESAR SALAD
Make and share this Betty Crocker Great Caesar Salad recipe from Food.com.
Provided by ElizabethKnicely
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Garlic Croutons. Heat oven to 400°F Trim crusts from bread. Spread both sides of bread slices generously with margarine or butter; sprinkle with garlic powder. Cut into 1/2-inch cubes. Bake in ungreased rectangular baking pan, 13x9x2 inches, stirring ocassionally, until golden brown and crisp, 10 to 15 minutes. MICROWAVE DIRECTIONS: Prepare croutons as directed above. Place in a square microwavable dish, 8x8x2 inches. Microwave uncovered on high (100%), stirring every minute, until golden brown and crisp, 4 to 7 minutes. Let cool.
- Prepare Coddled Egg: To coddle egg, place cold egg in warm water. Heat enough water to boiling to cover egg completely. Immerse egg in boiling water with spoon; remove from heat, remove from heat. Cover and let stand 30 seconds. Cool egg immediately in cold water to prevent further cooking.
- Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl if desired. Mix anchovies, oil, Worcestershire sauce, salt, mustard and pepper in bowl; toss with romaine until leaves glisten. Break egg onto salad. Squeeze lemon over salad; toss. Sprinkle croutons and cheese over salad; toss.
Nutrition Facts : Calories 219.8, Fat 15.8, SaturatedFat 3.2, Cholesterol 40.2, Sodium 602.4, Carbohydrate 13.5, Fiber 2.9, Sugar 2.4, Protein 7.5
EASY CAESAR SALAD FOR A CROWD
Everyone loves Caesar salad! Here's one big enough to serve the whole gang!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
- Sprinkle with croutons, cheese and pepper; toss.
Nutrition Facts : Calories 130, Carbohydrate 7 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg
EASY CAESAR SALAD
You'll have this restaurant favorite on your table in no time!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
- Sprinkle with croutons, cheese and pepper; toss.
Nutrition Facts : Calories 130, Carbohydrate 7 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg
CAESAR SALAD
You don't have to eat out to enjoy a great-tasting Caesar salad. This easy 15-minute recipe relies on pantry staples and a few flavorful ingredients - like anchovy paste and lemon juice - to capture the classic taste of Caesar.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Mix oil, lemon juice, anchovy paste, Worcestershire sauce, salt, mustard and garlic in salad bowl.
- Add romaine; toss until coated. Sprinkle with croutons, cheese and pepper; toss.
Nutrition Facts : Calories 175, Carbohydrate 7 g, Cholesterol 5 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg
THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED
This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.
Provided by Britt Brouwer
Categories Salad Green Salad Recipes Caesar Salad Recipes
Time 1h20m
Yield 32
Number Of Ingredients 8
Steps:
- Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 0.6 g, Cholesterol 4.3 mg, Fat 5.9 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 77 mg, Sugar 0.1 g
CLASSIC TASTY CAESAR SALAD
Nothing out of the ordinary here but well worth the fuss of making and eating :)from Betty Crocker's Salads, 1977.
Provided by alleycatb
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rub the inside of a salad bowl with garlic clove and discard clove.
- Stir anchovy pieces, olive oil, Worcestershire sauce, and spices to make a dressing.
- Coat lettuce with dressing.
- Break cottled egg (directions below) over salad squeeze lemon and add croutons, (directions below) and cheese.
- Toss and serve.
- To make croutons: Butter both sides of bread and sprinkle with garlic powder.
- Cut into cubes and toast either in a dry skillet or in a 400F oven until golden and dry. about 10-15 minutes.
- To make coddled egg: Place cold egg in warm water.
- Cover with boiling water for 30 seconds
- Immerse in ice water to stop cooking process.
Nutrition Facts : Calories 221.4, Fat 15.9, SaturatedFat 3.2, Cholesterol 44.7, Sodium 618, Carbohydrate 14.6, Fiber 3.5, Sugar 2.2, Protein 7.6
CAESAR SALAD
Number Of Ingredients 0
Steps:
- 1. Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl if desired.2. Mix anchovies, oil, lemon juice, Worcestershire sauce, salt, mustard and pepper in salad bowl.3. Add romaine toss until coated. Sprinkle with croutons and cheese toss.*2 teaspoons anchovy paste can be substituted for the anchovy fillets.NUTRITION FACTS: 1 Serving (about 1 3/4 cups): Calories 165 (Calories from Fat 125) Fat 14g (Saturated 3g) Cholesterol 10mg Sodium 430mg Carbohydrate 6g (Dietary Fiber 1g) Protein 5g % DAILY VALUE: Vitamin A 14% Vitamin C 24% Calcium 10% Iron 6% DIET EXCHANGES: 1 Vegetable 3 FatChicken Caesar Salad: Broil or grill 6 boneless, skinless chicken breast halves (page 277) slice diagonally and arrange on salads. Serve chicken warm or chilled.Shrimp Caesar Salad: Broil or grill 1 pound peeled deveined large shrimp (page 320) arrange on salads. Serve shrimp warm or chilled.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
CAESAR SALAD
Number Of Ingredients 0
Steps:
- 1. Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl if desired.2. Mix anchovies, oil, lemon juice, Worcestershire sauce, salt, mustard and pepper in salad bowl.3. Add romaine toss until coated. Sprinkle with croutons and cheese toss.*2 teaspoons anchovy paste can be substituted for the anchovy fillets.NUTRITION FACTS: 1 Serving (about 1 3/4 cups): Calories 165 (Calories from Fat 125) Fat 14g (Saturated 3g) Cholesterol 10mg Sodium 430mg Carbohydrate 6g (Dietary Fiber 1g) Protein 5g % DAILY VALUE: Vitamin A 14% Vitamin C 24% Calcium 10% Iron 6% DIET EXCHANGES: 1 Vegetable 3 FatChicken Caesar Salad: Broil or grill 6 boneless, skinless chicken breast halves (page 277) slice diagonally and arrange on salads. Serve chicken warm or chilled.Shrimp Caesar Salad: Broil or grill 1 pound peeled deveined large shrimp (page 320) arrange on salads. Serve shrimp warm or chilled.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
ANTIPASTO CAESAR SALAD
A super quick, fun salad. Add any other antipasto ingredients you have too. From Betty Crocker's Too Hot To Cook.
Provided by lazyme
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour dressing into large salad bowl.
- Add romaine; toss until coated with dressing.
- Add pepperoni, olives and artichoke hearts.
- Sprinkle with croutons, cheese and pepper; toss.
Nutrition Facts : Calories 249, Fat 19.4, SaturatedFat 4.7, Cholesterol 16.8, Sodium 760.9, Carbohydrate 13.3, Fiber 4.8, Sugar 2.2, Protein 7.5
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