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Caesar’s Salad

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CATEGORY CUISINE TAG YIELD
Dairy Vegetarian Veglife1 12 servings

INGREDIENTS

1 Clove garlic; chopped
2 tb Heavy cream
2 ts Dijon-style mustard
1/4 ts Grated lime zest
2 tb Lime juice
2 tb White wine vinegar
1 ds Hot sauce; or to taste
1/3 c Extra virgin olive oil
Salt and pepper
8 c Baby romaine lettuce leaves
OR head romaine torn into large pieces
1/4 c Sliced scallions
1 1/2 c Julienned Jicama
1 c Thinly sliced radishes
Chopped cilantro or parsley
Shaved Parmesan cheese
Tortilla chips

INSTRUCTIONS

DRESSING
OPTIONAL
Makes 12 servings
When I'm asked what I'm thankful for, I always mention my gratitude
to the field workers who toil to bring all this bounty to market.
This recipe is named in honor of the great labor leader (and
vegetarian) Cesar Chavez.
1. In a blender or food processor, combine garlic, cream, mustard,
lime zest and juice, vinegar, and hot sauce. Pulse a few times to
blend. Then, with machine running, add olive oil in a steady drizzle
through the top. Add salt and pepper to taste. Pour dressing into a
screw top jar and refrigerate.
2. Wash lettuce and pack loosely into large ziplock bags lined with
paper towels. Put sliced scallions in a small ziplock bag.
Refrigerate bags.
3. In a portable container with a right-fitting lid, pack jicama and
radishes, and fill with cold water. (This will keep the vegetables
crisp.) Cover tightly and refrigerate. Keep all ingredients
refrigerated until ready to serve.
4. To serve, put lettuce and scallions in a large serving bowl. Drain
jicama and radishes, add to lettuce, pour dressing over, and toss. If
desired, garnish with cilantro, parsley, shaved Parmesan, and/or
tortilla chips.
LACTO
PER SERVING: 88 CAL (29% from fat). 1c PROT. 3g FAT. 14g CARB,
438.5mg SOD, 0mg CHOL. 2g FIBER
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 44
Converted by MM_Buster v2.0l.

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