CAESAR SALAD BITES
Romaine lettuce leaves topped with tomatoes, cucumber and crunchy croutons dressed with creamy Caesar dressing. These salad turned appetizers have the festive colors - ready for a Christmas party in just 20 minutes.
Provided by Betty Crocker Kitchens
Number Of Ingredients 7
- Separate romaine hearts into 24 leaves; arrange on large platter. Spoon dressing down center of each leaf. Top with cucumber, croutons, tomatoes and parsley. Season with pepper.
Nutrition Facts : Calories 130, Carbohydrate 9 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
CAESAR SALAD TACO BITES
- In a large bowl, whisk together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt and 2 tablespoons Parmesan. Add the lettuce to the dressing; toss well to coat.
- Heat a medium skillet over medium heat and spray with nonstick spray. Sprinkle 1/4 cup of the remaining Parmesan evenly over the bottom of the pan. Cook until the cheese is bubbly and beginning to brown, 3 to 4 minutes. Remove from the heat, let cool for 1 minute, and then invert the cheese onto a parchment-lined baking sheet with the help of an offset spatula. Set aside to cool completely. Repeat with the remaining Parmesan. When all of the frico is fully cooled, break into bite-size pieces.
- Scoop a small spoonful of the salad into each of the tortilla cups. Top with a piece of frico and serve.
CAESAR SALAD BITES
This can be a quick last minute appetizer or something you can throw together quickly to take to a pot luck. Generally I always have these items on hand which adds to the ease. I have also subbed out other dressings like Green Goddess with fantastic results. I love it because it looks impressive, yet it is easy to make. Serve immediately or you may put the platter in the refrigerator for a few hours.
Provided by Mrs. Mertel
Number Of Ingredients 3
- Arrange romaine leaves onto a serving platter. Drizzle Caesar dressing down the middle of each leaf and sprinkle Parmesan cheese over dressing.
Nutrition Facts : Calories 62.8 calories, Carbohydrate 2.3 g, Cholesterol 6.5 mg, Fat 5 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 158.2 mg, Sugar 0.7 g
CAESAR SALAD BITES
Making Caesar salad from scratch is a fundamental skill, like roasting a chicken or grilling a steak. It's a lot easier than you think, and the homemade flavor will impress friends and family!
Provided by Jet Tila
Yield 2 servings
Number Of Ingredients 17
- Preheat the oven to 375 degrees F.
- For the croutons: Combine the oil and garlic in a small bowl and whisk for 10 seconds. Add the bread cubes and toss to coat. Add the Parmesan, season to taste with salt and pepper and toss again. Transfer to a small baking sheet, drizzle with a little more oil and bake until golden and crisp, about 15 minutes.
- For the dressing: Combine the Parmesan, yolk, lemon juice, anchovies, garlic and Worcestershire in a food processor. Pulse 3 to 4 times until well combined. While the processor is running, drizzle in the oil and process until a smooth emulsion forms, about 30 seconds. Season generously with salt and pepper.
- For the bites: Tear the leaves from the romaine heart and arrange on a platter. Place a few croutons and tomato halves inside each leaf. Drizzle each leaf with about a tablespoon of dressing (you will have leftovers). Sprinkle the bites with Parmesan and salt and pepper to taste and enjoy.
MINI CAESAR SALAD BITES
A simple caesar salad served in individual garlic, buttery and crisp cups. No utensils required for consumption so it's perfect for a party or anywhere else you'd like a lovely, easy, fresh and unique hors d'oeuvre. I came up with this recipe because I wanted to serve a vegetable based appetizer but was tired of the standard veggie platter. I thought of regular salads, but they were too finicky for guests to deal with. (hard to juggle a glass of champagne and eat a salad) I needed something that people could easily pop into their mouths in one or 2 bites. Thus, this recipe was born! :)
Provided by grumblebee
Yield 45 mini salad cups, 45 serving(s)
Number Of Ingredients 8
- Preheat the oven to 375 degrees F. Spray mini-muffin tins with cooking spray. Melt the butter in microwavable safe dish and stir in garlic salt. Set aside.
- Place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Brush insides with the garlic butter and bake for 8 to 10 minutes, until browned and crisp. (time may vary according to your oven, so keep a close eye on them) Remove from the tin and allow to cool while preparing salad.
- Finely chop the romaine lettuce. If you have a food processor, use it. You really need a fine fine chop in order to fill the cups properly, so don't be lazy with this step!
- Pour on caesar salad dressing and stir until all pieces are coated. Adjust dressing (adding more or less) to suit personal preference.
- Spoon salad mixture into cooled wonton cups and sprinkle with freshly grated parmasan cheese. Garnish with fresh lemon, if desired.
- Bon Appetit! :).
Nutrition Facts : Calories 60.6, Fat 3.9, SaturatedFat 1.3, Cholesterol 6.1, Sodium 114, Carbohydrate 5.2, Fiber 0.5, Sugar 0.3, Protein 1.3
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- Position a rack in the center of the oven, and preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper. Spread level tablespoons of the cheese evenly into 2-1/2-inch rounds on the baking sheet, spacing them about 2 inches apart. Bake until crisp and golden, 6 to 8 minutes. Remove from the oven and set aside.
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- Transfer the eggs to the ice water with the slotted spoon. Let stand 5 minutes. Remove the eggs from the water. Gently roll the eggs on a cutting board to crack their shells. Peel the eggs, dipping them into the ice water to rinse away any small bits of shell. Slice the eggs in half lengthwise and set aside.
- In a medium bowl, whisk together the aioli, lemon juice, Worcestershire sauce, lemon zest, and garlic. Season to taste with salt and pepper. Arrange the leaves on a serving platter and season lightly with salt. Spread about 1 Tbs. of the aioli mixture on each romaine leaf, top with an anchovy, and 2 egg halves. Crumble the Parmesan cheese crisps over the filled leaves. Serve immediately.
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Top Asked Questions
How to make Caesar salad dressing?Instructions 1 Make the Caesar dressing In a blender, combine the first 10 ingredients for dressing; cover and process until blended. While processing, gradually add oil in a steady stream. ... 2 Prep the lettuce Tear romaine lettuce into bite-sized pieces and place in a large salad bowl. 3 Assemble the salad
How to make Caesar salad with wonton Cups?Caesar Salad Wonton Cups. Place cos lettuce, chicken and bacon in a bowl with 6 to 8 tbsp of dressing (depending on how much dressing you want to use) and toss gently to combine. Divide the salad between the wonton cups, top with croutons, a pinch of parmesan and a sprinkle of parsley.
What are mini Caprese salad bites?These Mini Caprese Salad Bites take the classic and delicious caprese salad and transform it into a miniature, elegant appetizer – perfect for any party or gathering! Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe!
What is the best lettuce for Caesar salad?Regardless of the route you choose, homemade tastes best. Most Caesar salads are made with Romaine lettuce torn or chopped into bite-sized pieces. However, feel free to swap in any type of lettuce into your dish. Iceberg lettuce, Little Gem lettuce and endive have a similar crunchy texture to Romaine.