So last week I wanted to make Caesar Salad which I have not done in absolutely eons! Why haven’t I been making this on a regular basis? Shaking head….dunno but I tell you what; I will make it more often!

Now then, we have had to change up my husband’s diet a lil bit so we are going to delete the croutons and add one or two parmesan crisps…he loves those! And ixnay on the bacon. You can’t even call it a Caesar Salad, can you? But that dressing! I love it! I found this recipe years ago in my Canadian Living Light & Healthy cookbook; when I went to make the dressing last week I had to search for my cookbook! Zoiks! Better get that recipe on the internet! Yup, there are a gazillion and half Caesar Salad Dressing recipes out there but this is the one I know and love. When I was going to cooking school I had to make Caesar Salad Dressing but you know, that recipe had anchovies in it and I don’t eat lil fishies.

A lovely piquant dressing that clings to the lettuce leaves

2 Tablespoons (25 ml)  White Wine Vinegar
1 Tablespoon (15 ml) Dijon Mustard ( I use grainy)
1 large clove Garlic, minced
1 Tablespoon (15 ml)  Lemon Juice
1/4 cup ( 50 ml) grated Parmesan Cheese
1/4 cup (50 ml) Mayonnaise
1 Tablespoon (15 ml) Water
1 Tablespoon  (15 ml) Olive Oil
Salt and Pepper, to taste

In a deep, small bowl whisk together vinegar, mustard, garlic, lemon juice.
Whisk in parmesan cheese and mayo.
Gradually whisk in water then oil.
Season with S&P

Tear clean DRY romaine lettuce leaves into a large mixing bowl.
Pour dressing over lettuce and toss to coat all lettuce with the dressing.
Garnish with Roasted Pumpkin Seeds, a sprinkle of freshly grated Parmesan Cheese and one or two Parmesan Crisps.

Delish!

So, this living off the grid thing? I find myself less inclined to look recipes up as often as I used to. I spend much less time at my iMac and way more time on my iPad because the iPad requires much less power to operate.

But today the sun is shining and the wind is blowing so our batts are charging and I am living large having both my iMac and my iPad going at the same time! Shocker, I know!

I had half a can of refried beans that needed using up; also had some flour tortillas hanging out in the cold room; oh, and a heavenly head of romaine lettuce! Set the brain to churning what to make with those ingredients? Quesadillas; have the tortillas, cheddar cheese, a tomato, green pepper and 4 green onions to go with the refried beans. Now, a Mexican flavoured dressing. Thanks Google! At Mel’s Kitchen I found what I was looking for: Cilantro-Lime Vinaigrette. Do I wish I had all the fresh veg to put together her Chopped Salad? You betcha! As it is, I used what I had in my cold room: that lovely Romaine, some black olives (note to self: remember to buy SLICED black olives) a yellow pepper, 1/3 of a long english cucumber. Do I have fresh limes on hand? Nope, but I do have lime juice so that had to do.

Cilantro-Lime Vinaigrette

1/3 cup Olive Oil
1/4 cup freshly squeezed Lime Juice
4 Tablespoons Red Wine Vinegar
2-3 Tablespoons Honey
1/4 cup fresh Cilantro, chopped
1/4 teaspoon freshly cracked Pepper
1/4 teaspoon Kosher Salt

In small jar with a lid combine all the vinaigrette ingredients and shake until well combined.
Add additional S&P, to taste.
Pour dressing over salad, toss; serve immediately.

A recipe I got years ago from dear friend, Lisa Kemle. It was well received and became a family favourite! It is supposed to have savoy cabbage in it; sometimes mine does, sometimes it doesn’t! I just use whatever I have on hand when making it.

2 pkgs Mr. Noodles, cracked
1/4 cup Butter, melted
1/2 cup Slivered Almonds
1/4 cup Sunflower Seeds

1 head Savoy Cabbage, shredded
1 head Romaine Lettuce, thinly sliced
4 Green Onions, chopped

3/4 cup Olive Oil
1/4 cup Cider Vinegar
2 Tablespoons Red Wine Vinegar
2 Tablespoons Soy Sauce
3 Tablespoons Xylitol or 3/4 cup Granulated Sugar
Fresh Ground Black Pepper

Over medium heat, in a large shallow pan, melt butter.
Reduce heat, stir in cracked noodles, slivered almonds and sunflower seeds.
Cook over very low heat, stirring often for about 30 minutes, until golden brown.

Meanwhile measure the olive oil, cider vinegar, red wine vinegar, soy sauce, sweetener and pepper into a Tupperware Qucikshake or jar with a tight fitting lid.
Shake well to combine; set aside.

In a very large bowl combine the shredded savoy cabbage, romaine lettuce and green onions.

When ready to serve, pour cooled noodle mixture and dressing over the salad greens, toss well.