2 Ways for Caesar Salad

Caesar Salad is my favorite. Both recipes are good and taste close to the same. The Creamy Caesar Dressing can be made ahead of time. Simple Caesar salad dressing is fresh and it tastes like what you eat from the restaurant.


Creamy Caesar Salad Dressing

Make: 6-8 serving

Ingredients:
2-3 anchovy fillets, minced
2 cloves garlic, minced
1 cup mayonnaise
¼ cup 2% milk
1 tablespoon extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoon fresh lime juice
2 tablespoons Worcestershire sauce
1/3 cup grated parmesan cheese, plus extra for garnish
Salt and pepper to taste

Romaine lettuce, torn into bite-size pieces
Garlic Croutons
Grape tomatoes (optional)
Hard boiled eggs (optional)


Directions:
1. Put 9 first ingredients in the blender and blend for 30 minutes until smooth. Season to taste with salt and black pepper. Refrigerate at least an hour before serving.

2. To serve, toss together torn lettuce leave, tomatoes, croutons and salad dressing until evenly coated in a large bowl. Top with sliced hard boiled eggs. Sprinkle with grated parmesan cheese if desired.

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Grilled Chicken Caesar Salad


Make: 2-4 serving

For Grilled Chicken:
2 boneless skinless chicken breasts halves
1 clove garlic, minced
¼ cup olive oil
1 tablespoon good seasons Italian dressing mix

For Dressing:
2 Anchovy fillets, mashed
1 egg yolk, cold
1 clove garlic, minced
1 teaspoon sugar
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
2 tablespoon fresh lime juice
¼ cup extra virgin olive oil
½ cup grated parmesan cheese, plus extra for garnish
ground black pepper to taste

Romaine lettuce
Garlic croutons


Directions:
1. Gently pound each chicken between 2 sheets of plastic wrap to an even 1/2–inch thickness.

2. In a resalable plastic bag, combine olive oil, minced garlic and Italian dressing mix. Add chicken, seal and turn to coat. Refrigerate for 30 minutes.

3. Grill or bake the chicken until the chicken is cooked through and juices run clear.

4. In a bowl, combine egg yolk, anchovies, garlic, sugar, mustard, Worcestershire sauce, lime juice and black pepper, whish until blended. Slowly add olive oil and whish until well blended. Stir in grated parmesan.

5. To serve, toss together torn lettuce leaves, crouton, sliced chicken and dressing until evenly coated in a large bowl. Sprinkle with grated parmesan cheese, if desired. Serve immediately.

This recipe is from Khun Pook Melbourne, Australia and Khun Nut Smallville, USA at www.kruaklaibaan.com Thank you for sharing your great recipe.

Cheap Steak Salad

I named this recipe because I use cheap meat for steak. Olive oil helps meat moist and softens. It’s my favorite meal for lazy day.

Ingredients:
1 pound top round roast beef
3 tablespoons olive oil
5 tablespoons Maggi seasoning sauce (You can buy from oriental section at Walmart)
1 1/4 teaspoons garlic powder
1 teaspoon Italian seasoning
2 teaspoons sugar
1/4 teaspoon black pepper


Directions:
1. Cut the meat 1 inch thick. Prick the meat all over using a fork.

2. In a large bowl, mix together the olive oil, maggie sauce, garlic powder, italian seasoning, black pepper, and sugar. Hand mix the steak and sauce; cover and refrigerate for at least 1 hour.

3. Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing.

Serve with salad and your favorite dressing. (I like to eat with Wish-Bone® balsamic vinegar dressing or Italian dressing).

This recipe is from Mrs. Chonthicha Gray. Thank you for sharing your recipe.

Pear Salad

I made homemade canned pear because I have a lot of pear from Amy. Thank you Amy!! They are big and juicy. Those pears remind me about good recipe from Mrs. Gale. It’s simple but yummy.

Homemade canned pear.


Ingredients:
Canned pear halves
Mayonnaise
Cheddar Cheese, grated

Directions:
Place pear half with pit side up. Spoon mayonnaise in each pear, sprinkle with cheese. Keep in refrigerator until ready to serve.

This recipe is from Mrs. Gale Stroud. Thank you for sharing your recipe.