Preparation:
1. Place 4 tablespoons cheese and next 6 ingredients in a blender; process until smooth. Pour into a bowl; stir in yogurt. Combine lettuce and croutons in a bowl. Drizzle dressing over salad; toss gently to coat. Spoon salad into individual bowls; sprinkle evenly with remaining cheese
Creole-Shrimp Caesar Salad: Prepare salad as directed. Combine 1 pound large shrimp, peeled and deveined, and 1 1/2 tablespoons salt-free Creole spice blend; toss well to coat. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add shrimp; saute 2 minutes or until done. Divide shrimp evenly among salads.
Yield:6 servings.
Creole Chicken Caesar Salad: Prepare salad as directed. Rub 4 (4-ounce) skinned boned chicken breast halves with 1 1/2 tablespoons salt-free Creole spice blend. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 5 minutes on each side or until done. Cut chicken diagonally across grain into thin slices. Divide chicken evenly among salads.
Caesar Salad with Pan-Fried Oysters: Prepare salad as directed. Drain 2 (8-ounce) containers select oysters. Dredge oysters in 1/4 cup real-lemon-added, seasoned fish-fry breading mix. Coat a nonstick skillet with cooking spray. Add 2 teaspoons olive oil; place over medium-high heat until hot. Add oysters; cook 3 minutes on each side or until oysters are done and breading is golden. Divide oysters among salads. |
