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Southwestern Caesar Salad with Chipotle Dressing - another use for chipotles

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809 posts
Joined: Dec 9, 2005


Posted to Thread #5949 at 10:16 pm on Mar 3, 2007

Boy, is my DH going to be happy this week! Thanks to Orchid and Pat up at Post 5938, I have a new Ranchera Sauce AND a can of leftover chipotles, which I've minced and frozen in spoonfuls.

This salad makes a great dressing, but I always leave out the soy and add black beans and chicken to make it a delish dinner salad.


1/2 cup mayonnaise
1 1/2 tablespoon canned low-salt chicken broth
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoon minced canned chipotle chilies (in adobo sauce)
1 teaspoon brown sugar
1 large head romaine lettuce, cut into bite-size pieces
2 medium tomatoes, seeded, diced
1/2 cup frozen corn kernels, thawed, drained
4 tablespoon freshly grated Parmesan cheese

Whisk mayonnaise, chicken broth, soy sauce, lemon juice, chipotles and brown sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)

Mix lettuce, tomatoes and corn in large bowl. Add dressing and 2 tablespoons Parmesan cheese and toss to coat. Sprinkle with remaining 2 tablespoons Parmesan cheese and serve.

Serves 4.
Bon Appétit
March 1997
Hyatt Regency at Gainy Ranch, Scottsdale AZ

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