Caesar Salad
1/2 head iceberg lettuce
1/2 bunch romaine lettuce
1 can baby corn cobs
1 can pickled green beans or pickled beets
1-2 cucumbers
1 jar Caesar Salad Dressing
Romano, Kasseri or Parmesan cheese
(your choice)
salt & pepper to taste
Wash lettuce and let dry. Peel and chop cucumber into small pieces; drain corn and beans, slice corn on the diagonal. In large mixing bowl, mix all ingredients well. Pour salad dressing in and toss lightly taking care to cover all lettuce leaves ~ using as much or as little dressing as you prefer. Using a grater, make thin slices of cheese and place on top of salad, or you can toss in shredded as well. Serve chilled.
This is my variation of the wonderful Caesar Salads served at Arnie’s and Gene & Georgetti’s in Chicago ~ something a little more interesting especially when hosting dinner parties at my home.
© 2004, 2010 Paula T. Webb
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Greek Village Salad
2 - 3 vine tomatoes
1 medium Vidalia onion
1 - 2 large cucumbers
1/3 c olive oil
1/3 c red wine vinegar
2 tbsp oregano
1/3 - 1/2 cup crumbled Feta cheese
salt & pepper to taste
lemon juice to taste
Dice onion and place in mixing bowl; peel and seed cucumbers, chop into bite-size pieces, place in mixing bowl. Take tomatoes, cut out stem and squeeze their juice into mixing bowl holding onion and cucumber; then chop and add to bowl. (This way you don=t lose the juice of the tomatoes). Mix gently. Combine oil, vinegar, lemon juice and seasonings, mix well, and pour into mixing bowl. Chill for a couple hours; transfer to serving dish, pour crumbled Feta cheese over top ~ and serve with a side of rice or your meal.
A favorite of my husband’s ~ this is a good salad for those seeking to lose a few pounds ~ there are basically no calories and the vinegar helps to cleanse your system.
© 2004, 2010 Paula T. Webb
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