Recipes - Caesar Dressing
Caesar Salad Dressing
1 lb. cooked pasta (butterfly or spirals are best)
2 Tbls. melted butter
¼ to ½ cup chives, dried
Touch of olive oil
In a small skillet, melt butter over medium heat. Add Caesar dressing mix and chives. Sauté 1 to 2 minutes. Add mixture to cooked, drained pasta with a touch olive oil to keep from clumping.
Snap Pea Cucumber Salad
¼ cup prepared Backyard Patch Caesar Dressing
2 Tbls milk
2 Tbls fresh chives, snipped
1 tsp lemon juice
¼ tsp black pepper
1 pound sugar snap peas, trimmed and sliced
½ med English cucumber, halved and sliced
½ cup coarsely grated radishes (about 8)
Whisk prepared dressing with milk, chives, lemon juice and black pepper. Add snap peas, cucumber and radishes and toss to combine.
If you like to make fresh focaccia this is a simple and tasty recipe to dress up any pasta dinner or as a perfect appetizer.
1 tsp. Sugar
¼ warm water
1 ¼ oz. (1 env.) dry yeast
3 ¼ cups flour
1 tsp salt
2 tsp olive oil
1 cup water
1 Tbls olive oil
¼ tsp salt
Stir sugar and warm water together and sprinkle with yeast. Let stand for 10 minutes. Stir to dissolve yeast. Measure flour and salt into large bowl. Stir. Make a well in center. Add yeast mixture to sell. Stir with spoon until mixed. Make a well once more and add olive oil and water to well. Stir. Turn out onto floured surface. Knead 9-10 minutes until smooth and elastic. Place in greased bowl (turn once to grease top.) Cover and let rise in warm dry place. 1 to 1 ½ hours until doubled in bulk. Punch dough down. Place on greased baking sheet. Press or roll out to 12-inch circle. Makes 1 round flat bread.
For topping: Make dents with finger in surface of bread. Drizzle with olive oil. Sprinkle with Cesar salad dressing blend and salt. Let stand uncovered for 30 minutes. Bake at 400 degrees for 25 minutes. Serve Warm or cols, cut into wedges. Great with a seasoned olive oil as well.