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Full Online Book HomeLearning KitchenSalads And Dressings - Caesar - Fresh Caesar Salad
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Salads And Dressings - Caesar -  Fresh Caesar Salad Post by :Terry_C Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1353

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Salads And Dressings - Caesar - Fresh Caesar Salad

2 heads romaine lettuce, washed, dried, torn into bite size pieces
3/4 cup garlic flavored olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large lemon, halved
8 - 10 drops Worcestershire sauce
2 eggs chopped
1/4 cup freshly grated Parmesan cheese
1 cup croutons


Place romaine in large salad bowl. Pour about 1/2 cup garlic flavored olive oil over the romaine. Toss gently. Add salt and pepper and toss slightly. Squeeze lemon juice over salad and add the Worcestershire sauce. Add chopped eggs over salad and the remaining 1/4 cup olive oil and cheese and toss again until leaves are well coated. Add croutons last and toss slightly.
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Salads And Dressings - Maui Caesar Salad Salads And Dressings - Maui Caesar Salad

Salads And Dressings - Maui Caesar Salad
1/3 cup peanut oil 2 tbl. rice wine vinegar 2 tbl. pineapple juice 2 tbl. egg substitute 2 tbl. ground ginger 1/4 tsp. salt 1 large head romaine lettuce -- torn 1 (3-1/2 oz.) jar macadamia nuts -- chopped and toasted Hawaiian Bread Croutons 1 cup banana chips -- optional Combine first 6 ingredients, and mix well with wire whisk. Cover and chill at least 1 hour. Combine lettuce and nuts in a large bowl; add dressing, tossing gently. Sprinkle with croutons and banana chips, if desired. Hawaiian Bread Croutons: 1/2 tbl. butter or margarine, softened 2 (3/4" thick) slices
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Salads And Dressings - El Torito's Caesar Salad With Cilantro Pepita Dressing Salads And Dressings - El Torito's Caesar Salad With Cilantro Pepita Dressing

Salads And Dressings - El Torito's Caesar Salad With Cilantro Pepita Dressing
2 corn tortillas 1 large head romaine lettuce, rinsed and spun dry Cilantro-Pepita Dressing (see below) 1/2 cup grated cotija cheese Roasted, peeled red pepper strips or 1 red pepper roasted and cut into julienne strips 1/2 cup roasted pumpkin seeds (pepitas) Cut tortillas into matchstick-size strips. Heat oil for deep-frying and add tortilla strips. Cook few seconds until crisp. Remove with slotted spoon, drain and set aside. Tear romaine lettuce into bite-size pieces. Place greens on six salad plates and ladle Cilantro-Pepito Dressing on each salad. Sprinkle each dish with cotijacheese and tortilla strips.
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