Need recipe for Creamy Parmesan Salad Dressing

[Ed]

Hi,

I'm looking for a recipe fro Creamy Parmesan Salad dressing.

I would prefer a CL recipe but another will do.

Thanks for your help.

Ed

[MrsReber]

Hi Ed,

I don't know if this helps you at all, but this ceasar dressing is very good- it's a mayo based or creamy dressing. I usually skip the crouton part and just make the dressing.

* Exported from MasterCook *

Creamy Caesar Salad with spicy croutons

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : dressing

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Clove garlic, halved
1/2 cup fat free mayonnaise (or light)
2 tablespoons red wine vinegar
worcestershire sauce
1 teaspoon anchovy paste
1/4 teaspoon black pepper
for croutons
2 teaspoons olive oil
3/4 teaspoon cajun seasoning
1 clove minced garlic
2 cups 3/4 inch sourdough bread crumbs
18 cups torn romaine lettuce
1/3 cup 1 1/2 oz fresh grated parmesan cheese

Drop the garlic halves through the opening in a blender lid with the
blender on; process until minced. Add the mayonnaise and the next 5
ingredients (mayo through black pepper); process until well blended.
Cover and chill at least 1 hour.
Preheat oven to 400 degrees
Combine the olive oil, cajun seasoning and minced garlic in a medium
microwave-safe bowl. Microwave at high for 20 seconds. Add bread cubes;
toss gently to coat. Spread bread cubes in a single layer on a baking
sheet, bake at 400 degrees for 15 minutes or until golden brown.
Place lettuce in a large bowl. Add dressing; toss gently to coat.
Sprinkle with cheese, top with croutons. Yield 6 servings (serving size 2
cups)

Description:
"caesar salad dressing"
Source:
"CL July/August 1995"

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Per serving: 55 Calories (kcal); 5g Total Fat; (76% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 81mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

[Ed]

Mrs. Reber,

Thanks for the recipe I'm going to try it.

Best Wishes,

Ed