Caesar Salad
You will love this quick-and-simple recipe. It uses a handful of pantry staples (like canned chickpeas, dried spices and jarred pesto) to turn classic Caesar salad into a satisfying main dish. How convenient!
Prep time:
Serving size: 4
Calories per serving: 163
Ingredients:
Serving size: 4
Calories per serving: 163
1/3 cup olive oil
1-15 ounce cans chickpeas drained and rinsed
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-32 ounce bags chopped romaine (6 to 7 cups)
Dressing:
1 cup store-bought caesar dressing
3 tablespoons store-bought pesto
black pepper Freshly ground black pepper
1/2 teaspoon chili powder chili powder optional
Toppings:
Parmesan for shaving
leaf parsley Fresh parsley
Directions:
Heat the olive oil in a pan over medium heat. Add the chickpeas and season with the chili powder, garlic powder, salt and pepper and cook, shaking the pan occasionally, until crisp, about 12 minutes.
For the dressing: Add the Caesar dressing to a bowl. Stir in the pesto, black pepper to taste and chili powder, if using. Set aside.
Add the romaine to a large bowl. Add the dressing and toss to coat. Place on a platter, then drain the chickpeas on a paper towel-lined plate. Sprinkle the crispy chickpeas over the salad while they are still hot. Shave over the Parmesan and scatter the parsley leaves, then enjoy.
Source: foodnetwork.com
For the dressing: Add the Caesar dressing to a bowl. Stir in the pesto, black pepper to taste and chili powder, if using. Set aside.
Add the romaine to a large bowl. Add the dressing and toss to coat. Place on a platter, then drain the chickpeas on a paper towel-lined plate. Sprinkle the crispy chickpeas over the salad while they are still hot. Shave over the Parmesan and scatter the parsley leaves, then enjoy.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
