| Corn And Red Pepper Caesar Salad |
| By : Monika ( Posted on :15 Feb, 2007 ) | Total Views : 174 | Previous | Next |
Nutrient Information
• 342 Calories
• 22 g Total Fat
• 5 g Saturated Fat
• 26 g Carbohydrates
• 13 g Protein
• 63 mg Vitamin C
• 175 mg Calcium
• 550 mg Sodium
• 3.5 g Fiber
Ingredients
• 3 cups Canned corn kernels, drained
• 1 Red bell pepper, seeded and diced
• 1 Med-sized head romaine lettuce, leaves seperated
• 4 Large eggs
• 1 1/2 cup Garlic croutons
• 2/3 cup Grated Parmesan cheese
• 6 tbsp Olive oil
• 1 tsp Minced garlic, or to taste
• 1/4 cup Fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• Salt and ground black pepper to taste
Directions
1. Cook eggs in rapidly boiling water for 7 to 10 min. Remove from heat and run under cold water until cool. Peel and set aside until serving time.
2. Trim off stem end of lettuce and rinse each leaf well. Dry thoroughly and break into bite-sized pieces. Place in salad bowl.
3. To make dressing, whisk together 1/3 cup Parmesan cheese with olive oil, garlic, lemon juice, mustard and salt and pepper. Set aside.
4. Add diced peppers and cooled corn to lettuce. Toss with croutons. Grate cooled eggs over top and toss with dressing. Garnish salad with remaining 1/3 cup grated Parmesan cheese and serve.
