Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
2 romaine lettuce hearts
2/3 cup bottled refrigerated creamy Caesar dressing
1/2 English cucumber, chopped
1 1/4 cups small seasoned croutons
1 cup halved grape tomatoes
1/4 cup coarsely chopped fresh parsley
Freshly ground pepper to taste
How to Make It
Separate romaine hearts into 24 medium leaves, and arrange on a large platter. Spoon dressing lightly down center of each leaf. Top with chopped cucumber and next 3 ingredients. Sprinkle with pepper to taste.
Note: We tested with Marie's Creamy Caesar Dressing.
My sister in law threw these together for me as a pre-thanksgiving appetizer... and YUM!
I would prefer a balsamic vinaigrette (sorry to any purists out there) with a bit more kick than caesar dressing (yawn), but these were easy to make, easy to make beautiful on the plate... and WAY easy to eat!
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