DRY CEASAR SALAD DRESSING MIX RECIPES

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CAESAR SALAD DRESSING MIX RECIPE - FOOD.COM



Caesar Salad Dressing Mix Recipe - Food.com image

Christmas season is here, and I have been searching for mix recipes to jar as presents. Recipe from Mary Mae's Jars and Mixes.

Total Time 10 minutes

Prep Time 10 minutes

Yield 3/4 Cup

Number Of Ingredients 5

1 1/2 teaspoons grated lemons, rind of
1/8 teaspoon instant minced garlic
1/2 teaspoon pepper
1 teaspoon oregano
2 tablespoons graded parmesan cheese

Steps:

  • Combine all ingredients in a small bowl; stir until well blended.
  • Put mixture in a foil packet or 1-pint glass jar and label as Caesar Salad Dressing Mix.
  • Store in a cool dry place and use within 3 to 4 months.
  • Makes One 3/4 cup serving (3 Tablespoons) Instructions for Jar: CAESAR SALAD DRESSING: Combine 1 pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar.
  • Shake until well blended.
  • Chill before serving.

Nutrition Facts : Calories 65, FatContent 3.9, SaturatedFatContent 2.3, CholesterolContent 11.7, SodiumContent 204.9, CarbohydrateContent 2.5, FiberContent 1, SugarContent 0.3, ProteinContent 5.4

CHEESY CAESAR SALAD DRESSING RECIPE - FOOD.COM



Cheesy Caesar Salad Dressing Recipe - Food.com image

This is a Classic Caesar Dressing and is the tastiest and very close to the original with personal variations. The volumes have ranges as Caesar dressings are the best to play with for your own taste buds. I prefer with more garlic

Total Time 15 minutes

Prep Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

1 romaine lettuce (whole leaves or torn in pieces)
1/4 cup extra virgin olive oil
3 cups French bread, cubed 1/2 inch pieces
2 -6 large garlic cloves, peeled
4 -8 anchovy fillets
1 teaspoon Worcestershire sauce
1/2-1 teaspoon dry mustard
2 tablespoons fresh lemon juice
1 teaspoon cider vinegar or 1 teaspoon wine vinegar
1/2-1 teaspoon fresh ground black pepper
1 teaspoon coarse sea salt
2 eggs, Coddled see how to coddle eggs below
1/2-3/4 cup grated parmesan cheese
1/4 cup parmesan cheese, shaved

Steps:

  • Bake bread cubes 8 min 325 degrees and then fry lightly in some of the olive oil and garlic, as needed. Toss until crispy and golden.
  • Set aside to drain on paper towels.
  • Crush the garlic cloves and salt into a paste in a large wooden salad bowl, using the back of a wooden salad serving spoon.
  • Add the anchovies and do the same. Add the Worcestershire sauce, dry mustard, lemon juice and pepper. Whisk in the remaining oil until thoroughly combined.
  • Add the grated Parmesan cheese and whisk again until combined.
  • Add the coddled eggs and whisk until blended toss.
  • Add lettuce and toss until coated Top with shaved or shredded Parmesan cheese. Serve.
  • * To Make Coddled Eggs: Put egg (in the shell) in saucepan of room temperature water. Bring water to a simmer and simmer 1 minute. Drain and cool egg immediately by running cool water over it. It will be soft and the white still runny.
  • Adding the eggs is optional but oh so good.
  • The volumes have ranges to play with your own palette.
  • Reserve left over dressing as it will keep for weeks.

Nutrition Facts : Calories 794.4, FatContent 25.8, SaturatedFatContent 7, CholesterolContent 112.9, SodiumContent 1962.6, CarbohydrateContent 108.4, FiberContent 10.4, SugarContent 8.5, ProteinContent 35.4

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