Mini Caesar Salad Bites Recipes

CAESAR SALAD BITES

Steps:

• Arrange romaine leaves onto a serving platter. Drizzle Caesar dressing down the middle of each leaf and sprinkle Parmesan cheese over dressing.

MINI CAESAR SALAD BITES

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! :).

CAESAR SALAD BITES

Steps:

• Preheat the oven to 375 degrees F.
• For the croutons: Combine the oil and garlic in a small bowl and whisk for 10 seconds. Add the bread cubes and toss to coat. Add the Parmesan, season to taste with salt and pepper and toss again. Transfer to a small baking sheet, drizzle with a little more oil and bake until golden and crisp, about 15 minutes.
• For the dressing: Combine the Parmesan, yolk, lemon juice, anchovies, garlic and Worcestershire in a food processor. Pulse 3 to 4 times until well combined. While the processor is running, drizzle in the oil and process until a smooth emulsion forms, about 30 seconds. Season generously with salt and pepper.
• For the bites: Tear the leaves from the romaine heart and arrange on a platter. Place a few croutons and tomato halves inside each leaf. Drizzle each leaf with about a tablespoon of dressing (you will have leftovers). Sprinkle the bites with Parmesan and salt and pepper to taste and enjoy.

MINI CHICKEN CAESAR SALAD CUPS

Steps:

• Heat oven to 400°F.
• In small bowl, mix chicken and dressing.
• Separate dough into 10 biscuits; divide each into 2 rounds.
• Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
• Fill each cup with about 2 teaspoons of the chicken mixture.
• Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
• Top each with lettuce and cheese; serve warm.

CAESAR SALAD BITES

Steps:

• Separate romaine hearts into 24 leaves; arrange on large platter. Spoon dressing down center of each leaf. Top with cucumber, croutons, tomatoes and parsley. Season with pepper.