Caesar Salad

BAKE: 20 MINS 300°F






1 recipe Parmesan Croutons or 2 cups purchased garlic Parmesan croutons

10 cups torn romaine lettuce

Bottled Caesar salad dressing

1/4 cup grated Parmesan cheese or 1/2 cup shaved Parmesan cheese

Freshly ground black pepper

Grated or shaved Parmesan cheese (optional)

1 lemon, halved (optional)

  1. If using, prepare Parmesan Croutons; cool completely.
  2. Place lettuce in a large bowl. Drizzle with desired amount of Caesar dressing; toss gently to coat. Sprinkle with the 1/4 cup grated Parmesan cheese; toss gently to combine. Top with Parmesan Croutons; sprinkle with pepper. If desired, sprinkle with additional Parmesan cheese and serve with lemon halves to squeeze over salad.

Parmesan Croutons

4 3/4 inch thick slices Italian or French bread

1/4 cup butter

3 tablespoons grated Parmesan cheese

2 garlic cloves, finely minced

  1. Preheat oven to 300 degrees F. Cut bread into 1-inch cubes (you should have about 3-1/2 cups); set aside. In a small saucepan melt butter. Remove from heat. Transfer to a large bowl. Stir in Parmesan cheese and garlic. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a single layer in a shallow baking pan or on a baking sheet. Bake for 10 minutes; stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely; store in an airtight container for up to 24 hours.

Nutrition Facts (Caesar Salad)

Per serving: 322 kcal , 27 g fat (9 g sat. fat , 10 g polyunsaturated fat , 7 g monounsaturated fat ), 37 mg chol. , 641 mg sodium , 14 g carb. , 2 g fiber , 2 g sugar , 6 g pro.