Corn and Red Pepper Caesar Salad

[Guest guest]

Corn and Red Pepper Caesar Salad

4 Servings—Egg-free

 

This rendition of the Caesar salad bolsters the

lettuce with added vegetables for a full-meal dish.

Serve with fresh, warm baguettes and chilled fruit for

a summertime repast. Dress as desired and refrigerate

any leftover dressing.

 

4 ears corn on the cob or 3 cups canned corn kernels,

drained

1 red bell pepper, seeded and diced

1 medium-sized head romaine lettuce, leaves separated

4 large eggs

1 1/2 cups garlic croutons

2/3 cup grated Parmesan cheese

1/4 cup olive oil

1 tsp. minced garlic, or to taste

1/4 cup fresh lemon juice

1 tsp. Dijon mustard

1 Tbs. Worcestershire sauce

Salt and freshly ground black pepper to taste

1. If using fresh corn, carefully slice kernels from

cobs and place in saucepan with water to cover. Bring

to a boil and cook for 2 minutes. Remove from heat,

drain and rinse under cold water. Drain again and

refrigerate until serving time.

2. Meanwhile, cook eggs in rapidly boiling water for 7

to 10 minutes. Remove from heat and run under cold

water until cool. Peel and set aside until serving

time.

3. Trim off stem end of lettuce and rinse each leaf

well. Dry thoroughly and break into bite-sized pieces.

Place in salad bowl.

4. To make dressing, whisk together 1/3 cup Parmesan

cheese with olive oil, garlic, lemon juice, mustard

and salt and pepper. Set aside.

5. 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.

 

 

PER Serving: 820 CAL; 24 G PROT; 60 G TOTAL FAT (10

SAT. FAT); 50 G CARB.; 225 MG CHOL; 790 MG SOD.; 6 G

FIBER

 

 

 

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