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Caesar Salad Dressing

I could eat Caesar Salad every day! People think the recipe is too much work, but it’s really not. You can make a bottle of the dressing and use it over the course of several days. Pre-grate fresh parmesan, keep some croutons in the pantry or fridge, and then it just comes down to washing and tearing up the lettuce. Hey, that can be done in advance too!

When I’m planning this salad with a meal, I put the washed and torn lettuce in a bowl in the morning and place a wet paper towel over the top to keep the lettuce moist. Then I put small bowls of grated parmesan and croutons on top of the paper towel. When it’s dinner time, all I need to do is remove them from the fridge, remove the paper towel and dump in the cheese and croutons. Toss with the dressing just before serving.

Caesar Salad

A very flavorful traditional recipe! Easy to make and very fresh.
Prep Time30 mins
Total Time30 mins
Course: Salad
Cuisine: Italian
Keyword: caesar salad
Servings: 4 salads


Caesar Dressing

  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 1/8 cup vinegar, red wine or apple cider
  • 1/4 cup lime juice, fresh
  • ? anchovy paste (or Vietnamese fish sauce) to taste
  • 1 egg yolk stirred
  • 1 TB worchestershire sauce

Caesar Salad

  • 1 sm head Romain lettuce washed, dried & torn into bite-size pieces
  • 1 cup croutons
  • ? ground black pepper to taste
  • 3/4 cup Parmesan cheese finely grated


  • Mix all dressing ingredients together in a jar and put in the fridge to thicken and flavors meld. Can be made days before.


  • Place lettuce in bottom of a large bowl. This can be covered with a damp paper towel and kept in the refrigerator until serving time.
  • Remove dressing from fridge about 15 minutes ahead of time to soften (olive oil gets thick in the fridge).
  • Just before serving, remove lettuce from fridge and add parmesan, croutons and ground pepper. Shake dressing well, pour about 1/4 over salad ingredients, and toss.
  • Store leftover dressing in the fridge.

Kitchen Sink Salad

Salad, chopped, a hearty meal

Note: If you want to use my Salad dressing mix on your salad, you'll have to make that first.

Base of salad is a heathy mixture of lettuce (Iceberg is low nutrition, go for Romaine or spring salad mixes); spinach; any greens you have on hand such as Mustard Greens, Kale, Chard; all torn into bite-size pieces.

Extras such as tomato chunks, cucumber, avocado, carrots, peppers, radishes, sprouts, green onions, leftover cooked or raw veggies such as zucchini, yellow squash, asparagus, green beans, brussels sprouts; corn; any other beans or veggies; chow mein noodles; nuts such as almonds, cashews or pinion; sunflower seeds.

A protein if you're so inclined, such as leftover cooked meats; fish such as salmon, tuna, shrimp; hard-boiled eggs; cut up cold-cuts. If you're vegan, tofu works.

Cheese if you want: chopped or shredded cheddar or feta are great; freshly grated parmesan is hard to beat as well.

Croutons if available, or make your own: Sauté stale bread in a butter/olive oil mixture. Add salt, pepper & garlic. Cook until crisp. If you have some Chinese noodles, these are great too.

Herbs are a great addition. If you have scraps of dill, parsley, oregano, thyme etc., chop & throw them in.

Get Creative! If there's anything else in the fridge that is a leftover and you like it, it may just work out fine in your big salad.
Prep Time30 mins
Total Time30 mins


  • Several cups Mixed greens, torn
  • Two cups Mixed fresh vegetables Your choice, see above
  • One cup more Vegetables Any cooked leftovers?
  • One cup Protein Your choice, see above
  • 1/2 cup Herbs Your choice, see above


  • Place all ingredients into a big bowl and toss with your favorite dressing, or just mix in some olive oil, vinegar, salt, pepper and herbs and seasonings of your choice.
  • Serve and enjoy.

Sauerkraut Soup

Sauerkraut Soup

Rich and flavorful with a variety of textures: this is one delicious soup that you'll never find in a can, or at Panera.
Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Servings: 6 peeps


  • 2-3 tbsp olive oil, extra virgin preferred
  • 1 large onion, diced
  • 2 lbs beef chuck (or pork) cut into small chunks
  • 2 lbs sauerkraut deli counter or homemade
  • 1 8oz can tomato sauce
  • 4 cups water or stock
  • 1/3 cup dried mushrooms (reconstituted)
  • lemon juice & honey to taste
  • salt & pepper to taste (or my Secret Ingredient)


  • Sauté onion in olive oil. As it softens, add meat and sauté until brown.
  • Add sauerkraut, water or stock, mushrooms and tomato sauce and simmer for 30 minutes. Add lemon juice (about 1 tbsp or so), honey, salt & pepper to taste. Let simmer for another 30 minutes or so to merge flavors.
  • Serve nice & hot with a good crusty bread.