Colorful Caesar Salad

Total Time Prep/Total Time: 25 min.
Yield 12 servings
Test Kitchen Approved
We guarantee you'll enjoy our take on this classic salad. The dressing can be prepared up to 3 days in advance. &mash;Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

  • 12 cups torn romaine
  • 3 medium tomatoes, cut into wedges
  • 1 medium cucumber, halved and sliced
  • 3 hard-boiled large eggs
  • 6 anchovy fillets
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 4 garlic cloves, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 3/4 cup olive oil
  • 1-1/2 cups Caesar salad croutons
  • 3/4 cup shredded Parmesan cheese

Directions

  1. In a large salad bowl, combine the romaine, tomatoes and cucumber. Slice eggs in half; remove yolks. (Refrigerate whites for another use.)
  2. In a blender, combine the anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, garlic, sugar, pepper and egg yolks; cover and process until smooth. While processing, gradually add oil in a steady stream.
  3. Drizzle desired amount of dressing over salad and toss to coat. Sprinkle with croutons and cheese. Refrigerate any leftover dressing for up to 3 days.

Nutrition Facts

1 cup: 215 calories, 18g fat (3g saturated fat), 59mg cholesterol, 321mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 6g protein.

We guarantee you'll enjoy our take on this classic salad. The dressing can be prepared up to 3 days in advance. &mash;Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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