Caesar Salad Cups

Caesar Salad Cups
Chronicle Books
http://pgoarelish2.files.wordpress.com/2012/10/caesar-salad-cups.jpg?w=150
  • Yield: 12 servings
  • Prep: 15 minutes
  • Cook: 8 minutes

Ingredients

24slices white bread
7tablespoons unsalted butter, at room temperature
1tablespoon garlic powder
4cups finely chopped romaine lettuce
1/2cup Caesar salad dressing
1/4cup freshly grated Parmesan cheese

Instructions

  1. Preheat oven to 350F.
  2. Place 2 to 3 slices of bread on a cutting board, then use a rolling pin to flatten to the thickness of a thin pancake. Using a drinking glass as a cookie cutter, cut a round out of each piece of bread. Repeat for all 24 slices. Push rounds into 24 ungreased mini muffin cups.
  3. Put butter in a microwave safe bowl and melt in microwave on HIGH 10 to 15 seconds. Using a pastry brush, coat bread with butter. Sprinkle with garlic powder. Bake until lightly browned, 6 to 8 minutes.
  4. Meanwhile, put lettuce in a medium bowl and pour in salad dressing. Place toasted bread cups on a platter and fill each with 2 to 3 tablespoons of salad. Sprinkle with Parmesan cheese.  Makes 24.
Recipe reprinted with permission from Jack Witherspoon’s Twist It Up (Chronicle Books, 2011).

Nutritional Info *per serving

  • Calories 255
  • Fat 14g
  • Saturated Fat 5g
  • Cholesterol 19mg
  • Sodium 509mg
  • Carbohydrate 27g
  • Fiber 2g
  • Sugars 3g
  • Protein 5g
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