GRILLED CAESAR PASTA SALAD
Suddenly Salad® Caesar makes grilled salad easy and a crowd favorite. Serve it for your tailgating get together.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
- In large bowl, mix seasoning & crouton blend (from Suddenly Salad box), 3 tablespoons olive oil and the lemon juice. Stir in cooked pasta. Cover; refrigerate until ready to serve. In small bowl, coat chicken tenders with mustard; set aside.
- Heat gas or charcoal grill. Place chicken tenders on grill over medium-high heat. Cover grill; cook chicken tenders about 8 minutes, turning after 4 minutes, until chicken is no longer pink. Drizzle lettuce with olive oil. Place lettuce on grill, cut side down. Cook 1 to 2 minutes or just until light grill marks appear.
- To serve, place pasta mixture on large serving platters. Top with chicken tenders. Arrange lettuce around edges of platter; top with cheese.
Nutrition Facts : Calories 460, Carbohydrate 48 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 7 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 6 g, TransFat 0 g
GRILLED ROMAINE CAESAR SALAD
Steps:
- For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
- For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
- For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
GRILLED CAESAR SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high heat.
- In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
- Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
- Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
- Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.
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