Ingredients
- DRESSING:
- 4 cloves garlic, peeled, chopped
- 1/4 to 1/2 teaspoon salt
- Fresh cracked black pepper to taste
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2-4 anchovies, rinsed, patted dry and mashed to a paste (optional)
- 1/2 cup olive oil
- SALAD:
- Romaine lettuce, 2 hearts or small heads chopped coarsely
- 1 large or 2 small/medium avocados, sliced
- 4 slices bacon, cooked crisp and torn in 1" pieces
- 1 cup black beans, rinsed, drained
- 1 cup frozen corn, cooked, drained
- 8 ounces cherry or grape tomatoes
- 1/3 cup cilantro, chopped for garnish
- 1/2 cup Parmesan cheese
- Prepared garlic croutons, or white corn tortilla chips
scroll for more
Southwest Caesar Salad
Time: 20 minutes prep
Servings: 6
Directions
- DRESSING:
- In mini-food processor, place garlic, salt, pepper, lemon juice, Worcestershire sauce, and anchovies (optional). Pour olive oil in slow steady stream through lid hole while processing until incorporated. Set aside to use with salad, or refrigerate for later use.
- SALAD:
- Arrange romaine on platter topped by rows of avocado, bacon, beans, corn and tomatoes. Garnish with cilantro and Parmesan cheese. Serve with croutons and prepared dressing. (Or instead of serving as a platter, salad and dressing can be tossed in a large bowl.)
- YIELD: 5-6 servings
scroll for more
Summary
Avocados, bacon, black beans, corn and tomatoes are plattered on a bed of romaine ready for a splash of Caesar-type dressing. Change out the array of veggies or protein choices if preferred - chicken or turkey, cheese, eggs, etc.
Comments
Loading older comments, please wait...
