Semi home made salad, the only thing store bought is your dressing. Everyone loves a Caesar salad, this salad is quick to make and can be ready in 45 minutes. I made my croutons for this dish and it added that extra crunch and it was nice to say I made these when I served the salad. There is nothing better then homemade. This is a great dish to serve with spaghetti or lasagna.
This popular dish was originally created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico. When is comes to Caesar salad, a lot of people think anchovies but Cardini was opposed to using anchovies in his salad, that is one reason why I love to use Cardini dressings.
4 boneless chicken breast
4 tablespoons vegetable oil
2 cloves garlic
1 1/2 cups Cardini Caesar dressing
4-5 Romaine lettuce hearts
- Cut the chicken into bite size pieces.
- Over medium high heat in a saute pan drizzle the vegetable oil and cook chicken, with the garlic till fully cooked.
- Take off heat and place in refrigerator.
- Wash the lettuce, dry, and cut into pieces.
- In a large bowl place the lettuce, chicken, and croutons.
- Drizzle the Caesar dressing and combine all together.
This is a simple salad dressing recipe. From start to finish it took me only 5 minutes to make, how easy is that?
In culinary school we learned how to craft many different salad dressings, but this one was my favorite. That would probably be because I was always a “ranch girl” growing up, and ranch dressing was the only dressing I would ever have on salads… till I tried buttermilk.
I think homemade dressing is way better then store bought, by a long shot. Not only because you know all the ingredients in it, but also because it taste better.
Enjoy this on your favorite salad, and don’t forget the croutons!
1 cup Buttermilk
1 cup Mayonnaise
1/2 tablespoon Dried Parsley Flakes
1 teaspoon Garlic Powder
1/2 teaspoon Dried Celery Seeds
1/2 teaspoon Salt
1/4 teaspoon Pepper
- In a large bowl add all ingredients.
- Whisk all together until smooth.
- Season more to taste if you choose.
- Cover and refrigerate.
This was a recipe that my uncle came up with one night when we were at my grandparents house. When I first heard what this salad was made of, I thought it sounded gross. I would had never thought to put mango and avocado together. It actually was really good and now I recommend every one try’s it. The lime juice is to keep the avocado flavor not so strong, if you just squeeze half of the lime over it makes the perfect taste, but if you want it to taste a little bit more tangy then add the whole lime.
1 Large Mango
- Cut the mango into large bite size pieces.
- Cut the avocado.
- squeeze the lime over the bowl making sure that there aren’t any seeds in mixture.
- Combine together.
- Serve chilled.
If you want to convert anyone who is a non-spinach lover into a spinach-loving salad eater, this recipe will do it. I was one of “those people”; I would never eat spinach till I tried this salad and now I can’t stop eating it!
It’s hard to stop eating this salad because it’s so yummy. The dressing is the key ingredient to making it taste amazing.
Did I mention that it’s really simple to put together, and you’ll have a great time while doing it? 🙂
1 Large Package Fresh Spinach
3 Cups Strawberries
2 Cup Blueberries
½ Cup Sugar
1 ½ Teaspoons Minced Onion
¼ Teaspoon Paprika
½ Cup Extra Virgin Olive Oil
2 Tablespoons Poppy Seeds
¼ Teaspoon Worcestershire Sauce
¼ Cup Cider Vinegar
2 Tablespoons Sesame Seeds
Salt and Pepper to taste
1. Add all Dressing ingredients into a bowl.
2. Wisk together till all combined.
3. Set aside to marinate. Do Not refrigerate because it will cause the sugar to harden.
4. Wash strawberries and blueberries.
5. Cut strawberries into slices.
6. Put spinach in a large serving bowl.
7. Add the strawberries and blueberries.
8. Pour dressing over.
9. And Combine all together.
This is a great tasty salad, good for any family gathering or picnic. You can enjoy it either hot or cold.
4 lbs. golden potatoes
4 slices bacon
1 medium red onion, chopped
1 Tbsp all-purpose flour
2 Tbsp white sugar
2 teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon mustard
1 teaspoon mustard seeds
½ cup cider vinegar
¾ cup water
2 tablespoon finely chopped fresh parsley
- Measure out and have ready the onion, flour, sugar, salt, pepper, mustards, vinegar, water and parsley.
- Place the potatoes in a large pan and add enough water to cover.
- Bring the water to a boil over high heat then reduce and simmer, for 20 to 30 minutes until the potatoes are fork-tender.
- Remove from heat, drain and let the potatoes cool.
- Peel the potatoes and cut into bite size pieces.
- Leave some peel on for added nutritional value if desired.
- Cut bacon into little bite size pieces.
- In a large skillet, cook the bacon over high heat until browned.
- Leaving the bacon grease in the skillet, remove the bacon and drain, then crumble when cooled.
- Sauté the onions in the bacon drippings until they are golden-brown.
- In a small bowl, whisk together the flour, sugar, mustard seeds, mustard, salt and pepper.
- Add to the sautéed onions and cook and stir until bubbly.
- Then stir in the water and vinegar and bring to a boil again, stirring constantly.
- Boil and stir for one minute or until it thickens.
- Add the crumbled bacon.
- Add Mixture to the potatoes and mix in.
- Add the parsley.
I preferred this potato salad served cold better than if served hot and I may add fresh peas and some finely chopped celery for an added crunch, next time I make this.