Festive Caesar Salad
This delicious and easy to prepare salad recipe uses bottled salad dressing instead of the traditional dressing that includes the yolk of a raw egg.
3 large heads romaine lettuce, chopped into bite-sized pieces
Bottled caesar salad dressing, to taste
6 boiled eggs, chopped
12 ounces bacon, cooked and crumbled
2 (3-ounce) packages of julienne cut sun-dried tomatoes
1 cup shaved parmesan cheese
2 (5-ounce) packages caesar flavored croutons
Place chopped lettuce in a large serving bowl. Dress with salad dressing, tossing well to coat. Top with chopped boiled eggs, crumbled bacon, sun-dried tomatoes, grated parmesan cheese and seasoned croutons. Toss before serving. Serves 12 to 15.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at firstname.lastname@example.org.