The salad so lovingly created and served at the Festival was so popular people are requesting the recipe. Enjoy!
Helen Crawford’s Citrus Caesar Salad
Dressing:
- 1 clove garlic, chopped
- 1/2 c. vegetable oil
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. Worcestershire Sauce
- 1/4 tsp. dry mustard
- 1/4 tsp. paprika
Shake in jar and chill about 4 hours. Just before serving add 4 tsp. rice vinegar and 4 tsp. lemon juice. Shake well. Drizzle on salad.
Salad:
- 1 or more heads of romaine lettuce
- 1 can mandarin oranges, well drained; then choose — you can use 1 jar (or portion of) artichoke hearts (well drained) with 1-2 avocados cut up and 1 cup or more of croutons OR replace these ingredients with Craisins.
Whatever you choose to put in the salad (perhaps some slides of purple onion), plate the salad and sprinkle the mandarins and other ingredients on top, then drizzle with the dressing. Otherwise the salad ingredients will sink to the bottom of the salad bowl. Eat up!