Ham Caesar Salad
From Simple & Delicious
Ingredients:- 3 cups hearts of romaine salad mix
- 2 medium nectarines, chopped
- 2 cups fully cooked turkey ham, julienned
- 1 tablespoon minced fresh cilantro
- 1/2 cup Caesar salad croutons
- 1/4 cup shredded Parmesan cheese
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 4 teaspoons chopped onion
- 4 teaspoons half-and-half cream
- 1 teaspoon lemon juice
- 1/4 teaspoon minced garlic
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried oregano
- Dash pepper
In a serving bowl, combine the salad mix, nectarines, ham, cilantro, croutons and cheese. In a small bowl, whisk the dressing ingredients; drizzle over salad. Yield: 4 servings.
3 comments:
Ouch! I am not an expert but I don't think caesar salad dressing has mayo in it. Or, rather, I guess I should say traditional caesar, because everyone puts it in there these days. But I would beg you to try a recipe without mayo in it and see how you like it! I am particularly fond of this alterna-caesar:
1/4 cup(s) fresh lemon juice
2 tbsp water
2 tbsp grated Parmesan cheese
2 medium garlic clove(s), sliced
1 tsp olive oil
1 tbsp red wine vinegar
2 average anchovies canned in oil, drained, finely chopped or mashed with a fork
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/4 tsp black pepper, freshly ground
4 cup(s) romaine lettuce, chopped, rinsed well and patted dry
Instructions
* Combine all ingredients, except lettuce, in a blender or food processor; purée until blended. (Note: Omit the anchovies if you do not like their flavor.)
* Place lettuce leaves in a large bowl and toss with dressing until well coated. Yields about 2 cups per serving.
The mustard is also not traditional, but allows for a lower fat but still tasty dressing!
I should say, the anchovies are sooooo optional. I never use them.
Um.
I didn't name the recipe. It's from Simple & Delicious, as noted in the post.
I've had traditional Caesar salad, and it is delicious. This is a different spin on it, is all. (Traditional Caesar doesn't have nectarines, either.)
Thanks for the recipe, though. Always appreciated!
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