Homemade Caesar Salad Dressing

A great Caesar salad gets it’s greatness from a great dressing. This easy, homemade version will knock your socks off. The hubs, a self-proclaimed Caesar salad connoisseur , approved of the authentic taste. Bonus for him? He didn’t have to worry about being served a ‘chemical cocktail’ (aka processed dressing) over his bed of lettuce for dinner ever again. The hubs can be touchy about such things.

Even better for me? This recipe doesn’t have anchovies. Anchovies give me the creeps. I didn’t even know that’s what gave Caesar the tangy bite I loved so much until my early twenties when a friend told me mid-bite of, you guessed it folks, Caesar salad. First I freaked out, then I had a mild panic attack, and felt like my throat was constricting blinking back tears and trying not to gag. Then I couldn’t even look at my salad, let alone eat it. It was a whole year before I could even think about eating it. Not my finest hour, err year. But hey, time can fix anything, right? Wrong. You did know Caesar dressing usually has anchovies in it…right? If not, sorry I told you. Spoiler alert!

A long while later a quick search of the all-knowing Google proved that I could still get the taste I craved without getting the willies. A host of tangy ingredients, and a good bit of garlic, cover beautifully for the absent anchovies.

Caesar Dressing (without anchovies)

4 Sons 'R' Us: Caesar Dressing

recipe adapted from BigTigger on Chow Hound

3 tsp minced garlic
3/4 – 1 cup mayonnaise
1+ tsp dijon mustard
1/2 tsp dry mustard
2 1/2 – 3 tbs red wine vinegar
2 tsp Worcestershire sauce
3/4 cup freshly grated Parmesan cheese
salt and pepper, to taste

1/4 cup extra virgin olive oil

Directions

1. Add all of the ingredients to a food processor or blender, and blend until completely incorporated.
2. Slowly add in a little bit at a time, while continuing to blend, 1/4 cup of olive oil. Blend until the dressing has emulsified.
3. Refrigerate until chilled, so that the dressing thickens, and continue to refrigerate any leftovers for up to a week.

Love the zesty, tangy taste of Caesar dressing? Give these recipes a try next:

4 Sons 'R' Us: Tortellini Caesar Salad

Tortellini Caesar Salad

4 Sons 'R' Us: Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad

Tortellini Caesar Salad

 I feel like I need to spread the love and not horde this amazingly simple scrumptious creation. I may be jumping the seasonal ‘gun’ a bit, but this meal just says summer to me. Summer (noun) as in, “it is too hot, and I am too tired to cook”. This meal is freaking awesome! This salad is a delicious combination of complementary flavors. You’ll enjoy the creamy, tangy Caesar dressing in this recipe. Though calling it an actual recipe is a bit of a stretch, it’s still sure to do the trick.

Tortellini Caesar Salad

4 Sons 'R' Us: Tortellini Caesar Salad

recipe adapted from Amuse Your Bouche

2 cups tortellini (I used a spinach and ricotta flavor)
1/2 cup lettuce, roughly chopped
1/4 cup  Parmesan-style cheese, shaved
3/4-1 cup of Caesar dressing
black pepper

Directions

1. Boil the tortellini according to the instructions on the packet. Fresh tortellini takes just a couple of minutes to cook, so make sure you don’t overcook it – you want it to be slightly al dente. Once cooked, drain the tortellini and give it a rinse under cold water. Set aside to cool fully.
2. When the tortellini is cool, add it to the remaining ingredients, and mix gently to combine. Serve immediately.
3. Note: if making this salad in advance, only add the dressing when ready to serve. Also, if serving a crowd, this meal easily doubles.

 

 

Asian Pasta Salad

This pasta, tossed in a sesame oil and soy sauce-based dressing, is a refreshing, Asian-inspired side dish perfect for picnics.  This is great for lunch, a light main meal, or even a supper-time side dish, so serve it for the family, or make ahead for your next Bar-B-Q.

Do you ever roast a whole chicken, and then wonder what you’re going to do with all the leftover meat after dinner is over? This is perfect for a chicken dinner day after. Pick those bones clean! Don’t let anything go to waste. As my mom always said, ‘A penny saved is a penny earned.’ That, and some juicy, leftover pieces from your roast chicken would be the perfect reason to whip up this dish.  Vegetarian or looking for a meatless meal idea? Omit the chicken. All the original tangy flavors will still infiltrate every bite.

Summer will be here before we know it, and this quick, colorful, and oh-so tasty cold, oriental noodle salad will pair perfectly with the season!

Asian Pasta Salad

4 Sons 'R' Us: Asian Pasta Salad

recipe adapted from Lil Luna

1 lb.  Tri-Color Rotini
1/2 cup vegetable oil
1/4 cup sesame seeds
1/3 cup soy sauce
1/3 cup rice vinegar
1 tsp. sesame oil
3 tbsp sugar
1/4 tsp. pepper
3 cups diced or shredded chicken breast
2 cups baby spinach
1/4 cup roughly chopped fresh cilantro
1 cup shredded carrot
1/2 cup sliced red bell pepper strips, optional

Directions

1. Make pasta as directed and set aside.
2. Cook sesame seeds in a skillet on medium heat for 1-2 minutes until lightly toasted. Set aside.
3. Mix together vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds and pepper with a whisk until mixed well.
4. Pour dressing mixture over pasta and mix until coated evenly
5. Add chicken, cilantro, spinach, carrots, and peppers, if using. Toss and serve.

Creamy Tuna Noodle Casserole–Served Hot or Cold!

Every now and then I’m looking for a change from our typical chicken or beef-based meals. A lot of times I will just go meatless, but last week I was still craving something meaty. This hot tuna noodle casserole hit the spot at dinner time. Everyone liked it so much that we made it again, over the weekend, as a cold pasta salad for lunch.

I know everyone has their brands they prefer and remain loyal too, but tuna is one of those things where I will pay for quality. This meal deserves a quality tuna. I go with Costco’s solid white albacore. Less fishy flavor, more actual tuna meat, no oil or grease, and I haven’t come across a bone yet.

Creamy Tuna Noodle Casserole

 4 Sons 'R' Us: Creamy Tuna Noodle Casserole

recipe adapted from Sugar Dish Me

12 ounces whole wheat egg noodles, cooked according to package instructions
1 cup red onion, diced
1/2 cup celery, diced
1 cup frozen peas, thawed
12 ounces canned tuna, drained and flaked (tuna packed in water works best)
1/2 of a lemon, juiced
salt & black pepper to taste
1 cup plain Greek yogurt or sour cream
1/2 cup shredded Cheddar cheese (use your favorite! I go with a sharp low fat white Cheddar)
2 teaspoons spicy mustard
2 teaspoons red wine vinegar
1 teaspoon dried parsley
1/4 tsp lemon pepper
1/2 cup Panko breadcrumbs

4 Sons 'R' Us: Creamy Tuna Noodle Casserole

Directions

1. In a large bowl, combine the cooked pasta, onion, celery, peas, and tuna. Squeeze the lemon juice over the contents of the bowl (being careful not to drop seeds in). Sprinkle with the salt and pepper, to taste.
2. In a smaller bowl, mix together the Greek yogurt, Cheddar cheese, spicy mustard, red wine vinegar, parsley, and lemon pepper. Pour the sauce over the pasta/tuna mixture in the larger bowl and stir or toss to coat.
3. If you are serving this casserole cold, empty the contents into your serving dish, sprinkle the top with the Panko breadcrumbs, and refrigerate for at least an hour (to let the flavors meld).
4. If you are serving this hot, then preheat the oven to 350 degrees F and lightly grease a 9 x 13 casserole with non-stick cooking spray or vegetable oil. Spread the noodle mixture evenly in the prepared pan and sprinkle the Panko bread crumbs over the top. You can also sprinkle with a little extra cheese if you like.
5. Bake for 20 to 30 minutes, just until it’s heated through and the sauce begins to bubble a little.

Loaded Baked Potato Salad

It’s that time of year again. Time for hot grills, good friends, picnic foods…it’s cookout time! I discovered this potato salad last summer, when I was searching for an alternative to my go-to mustard based recipe. I had been assigned to bring it as a dish, and I just wanted something a little different. Most likely due to the fact that I’d already been to two cookouts in the last 24 hours and didn’t want to eat the exact same thing again. I was a bit shocked, and saddened, to discover that there is such a thing as too much potato salad. I couldn’t have asked for more from this version. Although the recipe makes enough for roughly 4-6 people, depending on serving size, the ingredients easily doubled to make enough for a larger party. I was equally pleased to see that not only did my family love it, but so did everyone else. Who said change was a bad thing? Now, as you get ready to host or attend, a cookout (or cookouts) in the coming weeks of Summer, give this side a try. It’s a rich, creamy potato salad with all the tastes and textures of an actually loaded baked potato. This recipe is sure to be a hit at your next soiree, and I assure you that you will be asked for the recipe. Repeatedly.

Loaded Baked Potato Salad

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  •  4-5 large Russet potatoes
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/4 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup green onions, thinly sliced
  • 6 strips of bacon, cooked and crumbled
  • salt & pepper, to taste

Directions

  1. In a small bowl, stir together the mayonaise and sour cream until evenly combined.
  2. Stir in 1/2 of the green onions (1/4 cup), the cheese, salt, and pepper.
  3. Let this sit in the fridge to chill while you prepare the potatoes.
  4. Wash, peel, and then cut potatoes into bite-sized pieces.
  5. Put cut potatoes into a large pot, cover with water, and boil until just fork tender, about 15-20 minutes. Don’t over boil, or potatoes with mush and become loaded mashed potatoes.
  6. When potatoes are done, drain, and let cool.
  7. Put potatoes in a large bowl and combine with the sour cream mixture.
  8. Stir, or fold, in about 3/4 of the crumbled bacon.
  9. Top with remaining green onions and crumbled bacon.
  10. Serve chilled.