Celebrate with Catering by Debbi Covington: Layered Festive Caesar Salad
Festive Layered Caesar Salad
(I took this beauty to an Opening Night Water Festival party this year. Easy to create and transport, it was devoured.)
Here’s the recipe:
1 (24-ounce) bottled Caesar salad dressing
3 hearts of romaine, chopped
3 (3-ounce) packages julienne cut sun-dried tomatoes
1 (6.5-ounce) can sliced black olives, drained
1 pound bacon, cooked and cut into bite-sized pieces
1 (6-ounce) container shaved parmesan cheese
1 dozen eggs, boiled and chopped
1 (5-ounce) bag seasoned croutons
Spread a thin layer of Caesar salad dressing in the bottom of a trifle dish or glass bowl. Add chopped romaine lettuce. Layer with sun-dried tomatoes, black olives, bacon, shaved parmesan cheese and chopped boiled eggs. Top with remaining Caesar salad dressing and garnish with seasoned croutons. Serves 12 to 15.