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Date Posted: 14:53:13 06/07/05 Tue
Author: Kathy
Author Host/IP: slipstream1.lnh.md.rcn.net / 208.59.89.53
Subject: Recipe

Hi guys...how ya doin?

TEXAS CAESAR SALAD

FOR THE DRESSING:
Cilantro1/2 cup
Plain yogurt1/4 cup
Red wine vinegar1/4 cup
Parmesan cheese1/2 cup
Onion, minced2 tablespoons
Anchovies, minced3
Garlic cloves2
Jalepeņo pepper, chopped1
Lemon juice1 tablespoons
Olive oil3/4 cup

FOR THE SALAD:
Romaine lettuce,washed and chopped 2 large heads into bite size pieces
Croutons 3 cups
Yellow pepper, sliced in thin julienne 1 large
Sun dried tomatoes, sliced, julienned 1 cup
Fresh corn on the cob, 3 ears cooked and removed from the cob
Extra parmesan cheese As needed


FOR THE DRESSING:

1. Place all the dressing ingredients in a blender and puree until smooth and refrigerate until use.

FOR THE SALAD:

1. In 4 large chilled salad plates, combine the greens.

2. In layer form, arrange the croutons around, then the peppers, then finally add the sun dried tomatoes and corn.

3. At service time, drizzle the dressing equally over each salad then sprinkle with additional parmesan cheese.

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