Corn and Red Pepper Caesar Salad

A Caesar salad with added vegetables for a full-meal dish. Serve with fresh, warm baguettes and chilled fruit in the summer.

Author:Inspired by Vegetarian Times, 2002.08
Yield:4 Servings
Prep time: 00:20
Cook time: 00:10
Category:Main Courses


3 cups frozen corn kernels, thawed
red bell pepper, seeded and diced
1 heads romaine lettuce, leaves separated
4 large eggs
1 1/2 cups garlic croutons
2/3 cups Parmesan cheese, grated
3/4 cups olive oil
1 tsp. garlic, minced
1/4 cups fresh lemon juice
1 tsp. dijon mustard
1 tbsp. Worcestershire sauce
to taste salt
to taste ground black pepper


  1. If using fresh corn, carefully slice kernels from cobs and place in saucepan with water to cover. Bring to a boil and cook for 2 minutes. Remove from heat, drain and rinse under cold water. Drain again and refrigerate until serving time.
  2. Meanwhile, cook eggs in rapidly boiling water for 7 to 10 minutes. Remove from heat and run under cold water until cool. Peel and set aside until serving time.
  3. Trim off stem end of lettuce and rinse each leaf well. Dry thoroughly and break into bite-sized pieces. Place in salad bowl.
  4. To make dressing, whisk together 1/3 cup Parmesan cheese with olive oil, garlic, lemon juice, mustard and salt and pepper. Set aside.
  5. Add diced peppers and cooled corn to lettuce. Toss with croutons. Grate cooled eggs over top and toss with dressing. Garnish salad with remaining 1/3 cup grated Parmesan cheese and serve.


Nutrition Facts

4 Servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 60g92%
Saturated Fat 10g50%
Trans Fat
Cholesterol 225mg75%
Sodium 790mg33%
Total Carbohydrate 50g17%
Dietary Fiber 6g24%
Total Sugars
Includes Added Sugars
Protein 24g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.