Recipe: Caesar Salad

Estimated Cost:  $5.00

Prep Time:  15 minutes

Total Time:  15 minutes

Serves:  4

Without question my favorite green salad.  The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States.  His daughter Rosa recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.”

I’m usually dramatic enough, when entertaining guests, that I can get away with tossing in the kitchen then serving.

1/4 cup freshly shredded Parmesan cheese
1/4 cup mayonnaise
1/4 cup water
2 Tbs. lemon juice
2 cloves garlic, finely chopped (how to)
1/2 tsp. Worcestershire sauce
1/4 tsp. ground black pepper
1/8 tsp. ground mustard
1 bag (1 lb.) chopped romaine lettuce
2 cups Italian croutons

1. In a small bowl, cheese, mayonnaise, water, lemon juice, garlic, Worcestershire sauce, pepper and mustard; mix until creamy.

2. In a large serving bowl, combine the lettuce and dressing; toss well to coat. Sprinkle with Italian croutons. Serve immediately.

Mike’s comments:

For a little extra wow-factor, I like to heat the croutons in the oven (350°F) for 5 minutes just before adding to the salad.

Recipe: Salsa Verde Corn & Bean Salad

Estimated Cost:  $8.00

Prep Time:  15 minutes

Chill Time:  2 hours (optional)

Serves:  5

Salsa Verde,  a green sauce of tomatillos, chili peppers, cilantro, garlic, and onion, is one of my favorite things in the world.  Whether I am using it as an ingredient in a flavorful recipe such as Salsa Verde Corn & Bean Salad, pouring it over my enchiladas (Simple Green Enchiladas), or just using it as a dip for my tortilla chips, it always makes my tummy smile.  This is a simple, affordable, and delicious summer salad and Salsa Verde gives it culinary soul.

1 1/4 cups garlic and lime salsa Verde
1 cup red pepper, diced
1 cup frozen whole kernel corn, thawed and drained
1 can (15 oz.) black beans, rinsed and drained
1 mango, peeled, pitted and diced
2 Tbs. fresh cilantro leaves, chopped

1. In a medium bowl, combine the salsa, pepper, corn, beans, mango and cilantro; toss to coat. Cover and refrigerate at least 2 hours.

Mike’s comments:

It is very important to make sure the corn and black beans are well drained in this recipe. Failure to do so leaves you with more of a dip, then a salad (speaking from experience).

If you are having troubles finding garlic and lime salsa Verde at your grocery store you can substitute the same amount of regular Salsa Verde, 1 teaspoon of garlic powder, and 1 tablespoon of lime juice.

Recipe: Chicken Caesar Pasta Salad

Estimated Cost:  $10.00

Prep Time:  20 minutes

Pasta Cooking Time:  10 minutes

Serves:  6

An elegant salad that comes together in a jiffy.  I keep a few bags of diced oven roasted chicken breast in the fridge so I can whip this salad up on short notice.

6 oz. dry fettuccine pasta, uncooked
2 pkgs. (6 oz. each) refrigerated diced oven roasted chicken breast
1 can (14.5 oz.) diced tomatoes, drained
2/3 cup creamy Caesar salad dressing
1/4 cup red onion, chopped
1 pkg. (9 oz. each) chopped romaine salad
1/4 cup shredded Parmesan cheese

1. Break pasta strands in half. Cook according to pasta package directions. Rinse with cold water to cook quickly; set aside.

2. In a large-bowl, stir together chicken, drained tomatoes, dressing, and onion. Add cooked pasta.

3. Add lettuce to pasta mixture; toss to coat ingredients evenly with dressing. Sprinkle with cheese and serve immediately.

Mike’s comments:

This recipe is easily adaptable. Try substituting a different kind of pasta or lettuce.

Recipe: Mom’s Wilted Lettuce and Bacon Salad

Estimated Cost:  $4.00

Prep Time:  10 minutes

Total Times:  20 minutes

Serves:  6

Yum Factor:  TBA

My mother had to think of creative ways to get me to eat salads as a youth, and as an adult too.  This was one of her sure-fire tricks to get me to eat and enjoy ALL of my salad.  This recipe was a summer tradition at the my house growing up. My grandmother passed this recipe down to my mother. Mom said they raised all their own vegetables for this recipe when she lived back in Pennsylvania growing up.

5 slices bacon
2 Tbs. vinegar
1 Tbs. lemon juice
1 tsp. sugar
1/2 tsp. ground black pepper
1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
1 red onion, thinly sliced

1. Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Remove from skillet, crumble and set aside.

2. To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.

3. In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Mike’s comments:

If you wanted to get fancy you could use a red wine vinegar or even a balsamic in the dressing. Different greens can easily be substituted for the leaf lettuce.