March 19, 2009
I used to only prepare Caesar Salads when I was having a large Italian or steak dinner. Now, I make them all of the time since my three kids (who are 8, 10 and 11) love them so much. This version is only five ingredients which is perfect this time of year when you want to eat light but also are in a hurry. Purchase already-peeled and deveined shrimp to save time or substitute chicken or salmon for the shrimp. If I don’t have time to prepare a homemade dressing, I buy Ken’s Reduced-Fat Caesar dressing, which is really yummy.
Shrimp Caesar Salad
Prep: 10 minutes
Yield: 4 to 6 servings
6 cups romaine lettuce leaves
11/4 pounds cooked shrimp, peeled and deveined
1/4 cup shaved Parmesan cheese
1/3 cup croutons
Reduced-fat Caesar salad dressing (I like Ken’s)
1. Toss romaine and remaining ingredients in a large salad bowl or serving platter.
March 4, 2009
Using a rotisserie chicken is a life-saver for so many wonderful quick dinner recipes. I created this recipe since my 3 kids love Caesar Salads, and sometimes a delicious sandwich and a salad or side is all they want for dinner. The simple mixture of low-fat mayonnaise, garlic, fresh parsley, lemon juice and Parmesan create an incredibly flavorful spread for these sandwiches. In twenty minutes, dinner can be done, but this recipe is also great to serve for lunch on the weekends.
Caesar Salad Sandwiches
Prep: 20 minutes
Yield: 4 servings
1/2 cup low-fat mayonnaise
2 cloves garlic, minced
1/3 cup chopped fresh parsley
11/2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
3/4 cup freshly grated Parmesan cheese
2 cups thinly sliced, cooked chicken (I used rotisserie chicken)
1 (16-ounce) loaf Ciabatta bread (or French or Italian bread)
Romaine lettuce leaves
Tomatoes, purple onion (optional)
1. Combine first 7 ingredients in a medium mixing bowl. Spread mayonnaise mixture evenly over cut sides of bread. Top evenly with chicken and lettuce; serve immediately. Top with tomatoes and purple onion, if desired.