I wasn't sure how Kenya would react when I made him a chopped Caesar Salad for lunch, but not only did he like it, he devoured it. I don't know why I was worried -- I mean, what's not to like? Crispy croutons, cheese and bites of crunchy lettuce with a tangy Ceasar dressing to coat everything. I'm pretty sure the croutons inspired Kenya to eat everything because they were the first thing to go. Whenever you have day old bread on hand, this is a perfect recipe for using it! Now, I double the amount of croutons I make so I can put a few handfuls aside for Kenya's lunch box or just for him to have as a snack.
Chop�t Caesar Salad (Serves 4)
- Cook Time: 25 minutes, (PT25M)
- Total Time: 25 minutes, (PT25M)
Ingredients
- 2 cups bread (i like to use french bread (baguette), but any kind of bread will work)
- 1 tablespoon olive oil
- 4 cups of romaine lettuce, chopped
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons grated parmesan
- weelicious eggless caesar dip
Preparation
- 1. Preheat oven to 350 degrees.
- 2. In a bowl, toss the bread cubes and olive oil to coat.
- 3. Place the bread cubes on a baking sheet and toast for 25 minutes or until golden. Cool.
- 4. Place the first 5 ingredients in a bowl and toss. Drizzle on some of the Eggless Caesar Dip (it’s perfect as a dip for veggies or as a dressing) and toss to lightly coat all of the ingredients.
- 5. Serve.
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