COLORFUL CAESAR SALAD

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Colorful Caesar Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 15

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

Steps:

  • In a large salad bowl, combine the romaine, tomatoes and cucumber. Slice eggs in half; remove yolks. (Refrigerate whites for another use.) , 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., 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 : Calories 215 calories, Fat 18g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 321mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

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