A colorful alternative that tastes as good as it looks. Even better the next day.
Be emperor of your kitchen when you make Caesar salad at home.
When the garden is up and running, I take advantage of the fresh green onions and keep this dressing in the fridge.
I got to eat at K-Paul's in New Orleans; that's Paul Prudhomme's restaurant. It was ALL good, but I just could not get over this dressing! The waiter told the chef, and next thing I know, Paul Prudhomme himself had me come to the kitchen and he showed me how to make this dressing! Don't limit it to just salads; it's a good sammich spread and dip too.
I've already posted my recipe for Old Fashioned French Dressing, and it's really good stuff! But, just give you a little choice in the matter, I thought I'd work up a French dressing a little closer to the orange stuff you by at your local mega-mart. This one is a little sweeter, yet still has a nice bite of tartness to it.
An elegant combination of flavors that will leave you smiling and full.
Why can't salad be part of your grilling plans? Let your whole meal get in on the fun with this restaurant-style Caesar salad.
Roasted garlic along with my special Creole seasoning makes this a good salad dressing, sandwich spread, or dip.
Restaurant-style grilled chicken salad with a creamy, spicy poblano and buttermilk dressing. This is a salad, but with the aroma of grilled chicken and roasted peppers, it doesn't seem like it. Eat this as a meaty side dish or as a main course.