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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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We started with the French Dressing recipe from the Better Homes and Garden New Cook Book. We wanted it a little more like a Caesar so we changed it after looking at all the Caesar dressings on Recipe*zaar. We had some left over chicken breasts from Baked Chicken by Kim D. #111514. We cut the chicken into strips and added it to the lettuce before we added the dressing. After we put it on the plate we seasoned with pepper and a sprinkle of parmesan cheese. We had buttered toast with it and I broke the crust into croutons. Ingredients:
1/2 cup salad oil (we used canola harvest) |
2 tablespoons red wine vinegar |
2 tablespoons lemon juice |
3 teaspoons sugar |
1/2 teaspoon salt |
1/2 teaspoon paprika |
2 tablespoons parmesan cheese, grated |
1/2 teaspoon dry mustard |
1/2 teaspoon worcestershire sauce |
1 hard-boiled egg, diced |
1 small garlic clove, crushed |
1 tablespoon fresh onion, minced |
1 tablespoon fresh oregano |
fresh ground pepper |
parmesan cheese, grated |
Directions:
1. Combine all ingredients in blender except the pepper and mix well. Blend again before combining with lettuce. Sprinkle more parmesan cheese on after mixing with lettuce.
2. Top with pepper, parmesan, and croutons.
3. This recipe makes about 3/4 cup dressing.
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