Caesar Snack Mix Food
CAESAR SNACK MIX
Caesar dressing adds the flavor wow to a cranberry, cashew crunchy Chex® cereal mix.
Provided by Betty Crocker Kitchens
Categories Snack
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 300°F. In ungreased large roasting pan, mix cereal, crackers, pretzels, cranberries and cashews.
- In small bowl, mix melted butter and dressing mix until well blended. Pour over cereal mixture, stirring until evenly coated.
- Bake 20 to 30 minutes, stirring twice, until lightly browned. Spread on waxed paper or paper towels; cool about 15 minutes. Store in airtight container.
Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 6 g, TransFat 0 g
CAESAR SALAD MIX
This makes a great Christmas gift! Wrap this up in a basket with a bag of croutons, a tube of anchovy paste and the recipe for Quick Caesar Salad. The recipe comes from The Canadian Living Christmas Book. This recipe makes enough for 3 salads. See recipe#403221 for the salad recipe that goes with this mix.
Provided by Dreamer in Ontario
Categories Salad Dressings
Time 14m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Spread the lemon rind on a paper towel and microwave on High for 4 to 4 1/2 minutes or until it's dry, stirring several times (alternatively, you can dry it at room temperature for 1 day).
- Combine all ingredients in an airtight container.
- May be stored for up to one month in the refrigerator.
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- Salt and pepper the chicken on both sides. A pinch of kosher salt per side of chicken and a grind or two or pepper. Add a Tablespoon of canola oil to a skillet over medium heat. After a minute add the chicken and cook for about 5 minutes per side.Flip and cook another 4-5 minutes, until cooked through but still moist. Cut into the thickest part and make sure that there is no raw meat in the center of the chicken (if you have an instant read thermometer it should read 180 degrees).When cooked, remove the chicken to a cutting board and lightly tent with foil for at least 5 minutes. Then cut into bite size pieces.
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- Put in ½ the lettuce and sprinkle with 2 pinches kosher salt or flaky sea salt. Add remaining lettuce and repeat with salt.Pour ¼ cup of the dressing into the bottom of a large bowl. Add ½ the lettuce and sprinkle with 2 pinches kosher salt or flaky sea salt and ½ cup shredded Parmesan cheese. Toss with tongs until the leaves are coated.Add the remaining lettuce and repeat with salt. Add a ¼ cup more dressing and toss again. You’ll have ½ the dressing left for another salad or use. Taste, you may want to add additional salt and pepper.
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