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|
|3 cups||frozen corn kernels, thawed|
|1||red bell pepper, seeded and diced|
|1 heads||romaine lettuce, leaves separated|
|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||ground black pepper|
- 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.
- 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.
- Trim off stem end of lettuce and rinse each leaf well. Dry thoroughly and break into bite-sized pieces. Place in salad bowl.
- To make dressing, whisk together 1/3 cup Parmesan cheese with olive oil, garlic, lemon juice, mustard and salt and pepper. Set aside.
- 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.
|Amount per serving
|% Daily Value*|
|Total Fat 60g||92%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 50g||17%|
|Dietary Fiber 6g||24%|
|Includes Added Sugars|
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.