Mini Caesar Salad Bites Recipes
CAESAR SALAD TACO BITES
Provided by Giada De Laurentiis
Categories appetizer
Time 1h25m
Yield 36 hors d'oeuvres
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt and 2 tablespoons Parmesan. Add the lettuce to the dressing; toss well to coat.
- Heat a medium skillet over medium heat and spray with nonstick spray. Sprinkle 1/4 cup of the remaining Parmesan evenly over the bottom of the pan. Cook until the cheese is bubbly and beginning to brown, 3 to 4 minutes. Remove from the heat, let cool for 1 minute, and then invert the cheese onto a parchment-lined baking sheet with the help of an offset spatula. Set aside to cool completely. Repeat with the remaining Parmesan. When all of the frico is fully cooled, break into bite-size pieces.
- Scoop a small spoonful of the salad into each of the tortilla cups. Top with a piece of frico and serve.
CAESAR SALAD BITES
This can be a quick last minute appetizer or something you can throw together quickly to take to a pot luck. Generally I always have these items on hand which adds to the ease. I have also subbed out other dressings like Green Goddess with fantastic results. I love it because it looks impressive, yet it is easy to make. Serve immediately or you may put the platter in the refrigerator for a few hours.
Provided by Mrs. Mertel
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 12
Number Of Ingredients 3
Steps:
- Arrange romaine leaves onto a serving platter. Drizzle Caesar dressing down the middle of each leaf and sprinkle Parmesan cheese over dressing.
Nutrition Facts : Calories 62.8 calories, Carbohydrate 2.3 g, Cholesterol 6.5 mg, Fat 5 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 158.2 mg, Sugar 0.7 g
MINI CAESAR SALAD BITES
A simple caesar salad served in individual garlic, buttery and crisp cups. No utensils required for consumption so it's perfect for a party or anywhere else you'd like a lovely, easy, fresh and unique hors d'oeuvre. I came up with this recipe because I wanted to serve a vegetable based appetizer but was tired of the standard veggie platter. I thought of regular salads, but they were too finicky for guests to deal with. (hard to juggle a glass of champagne and eat a salad) I needed something that people could easily pop into their mouths in one or 2 bites. Thus, this recipe was born! :)
Provided by grumblebee
Categories Vegetable
Time 15m
Yield 45 mini salad cups, 45 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Spray mini-muffin tins with cooking spray. Melt the butter in microwavable safe dish and stir in garlic salt. Set aside.
- Place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Brush insides with the garlic butter and bake for 8 to 10 minutes, until browned and crisp. (time may vary according to your oven, so keep a close eye on them) Remove from the tin and allow to cool while preparing salad.
- Finely chop the romaine lettuce. If you have a food processor, use it. You really need a fine fine chop in order to fill the cups properly, so don't be lazy with this step!
- Pour on caesar salad dressing and stir until all pieces are coated. Adjust dressing (adding more or less) to suit personal preference.
- Spoon salad mixture into cooled wonton cups and sprinkle with freshly grated parmasan cheese. Garnish with fresh lemon, if desired.
- Bon Appetit! :).
Nutrition Facts : Calories 60.6, Fat 3.9, SaturatedFat 1.3, Cholesterol 6.1, Sodium 114, Carbohydrate 5.2, Fiber 0.5, Sugar 0.3, Protein 1.3
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- Preheat oven to 180C/350F. Fit the wonton wrappers into each hole of a standard size muffin / cupcake tin (not mini and not Texas muffin tins!). Spray the wontons lightly with olive oil. Bake for 8 to 12 minutes, until golden and crispy. Remove from oven and set aside to cool.
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Author Giada De LaurentiisTotal Time 1 hr 20 minsEstimated Reading Time 3 mins
- In a large bowl, whisk together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt and 2 tablespoons Parmesan. Add the lettuce to the dressing; toss well to coat.
- Heat a medium skillet over medium heat and spray with nonstick spray. Sprinkle 1/4 cup of the remaining Parmesan evenly over the bottom of the pan. Cook until the cheese is bubbly and beginning to brown, 3 to 4 minutes. Remove from the heat, let cool for 1 minute, and then invert the cheese onto a parchment-lined baking sheet with the help of an offset spatula. Set aside to cool completely. Repeat with the remaining Parmesan. When all of the frico is fully cooled, break into bite-size pieces.
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