Caesar Salad Boats tuck the classic salad into an endive leaf, turning it into a finger food perfect for entertaining or holidays.
Caesar Salad Boats
by Sue Lau | Palatable Pastime
This recipe is just wonderful. I love being able to just pick up my salad with my hands and pop it into my mouth.
I can imagine the possibilities: a much healthier kind of appetizer for parties, or at potlucks and cookouts, place the lettuce boats on a chilled tray over a bed of ice for something completely different.
I call for a Caesar type dressing in this: you can use bottled dressing from the market. The Marie’s brand I find to be acceptable. Or you can use a traditional recipe for the dressing. I don’t have the one totally from scratch posted yet, but I do have a cheater’s quick method of making Caesar dressing which uses a ready-made mayonnaise base. You can make that in just a few minutes with very little effort. I will provide the recipe for that beneath the boats recipe so if you need both recipes, don’t forget to print both of them out.
And making your own croutons is really quite simple- cut cubes of stale baguette French bread, brush it with olive oil or melted butter, sprinkle with seasonings if you like, and bake in a low oven until they get golden and crispy. Much better than the hard rocks they sell at the market labeled “croutons”. Actually, making them is quite similar to making melba toasts or bagel chips and I do have a recipe up for those that you can use as a point of reference. You can check it out here:
Palatable Pantry’s Homemade Bagel Chips
Per Serving: 4 WW SmartPoints Ingredients: Method:
Caesar Salad Boats
Per Serving: 4 WW SmartPoints
Ingredients: Method: Join my recipe group on Facebook for more recipes from blogger friends around the world! You might also like: Chicken and Penne with Creamy Red Pepper Sauce Can’t Find a Recipe? | Help
Quick and Simple Caesar Salad Dressing
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Chicken and Penne with Creamy Red Pepper Sauce
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