Caesar Salad

A green, leafy salad is my favorite addition to any meal. I used to make garden salads all of the time with supper. I still do, but not as often. As our family grew and every person likes something different on his or her salad, it became more daunting. I can't don't make just one big salad for all to enjoy. I make four bowls each with individual favorite toppings. I know that makes me a bad mom for letting my kids be picky this way. My mom always made one big salad, but no matter what she said about picking around the onion, my whole salad tasted like onion and as a kid I hated onion. In other areas I don't do this, but I have always made individual salads. Part of the reason for making individual salads is to insure nothing is wasted. When I add cheese and tomato to a salad the leftovers get soggy. And when the salad isn't made to order, there are always leftovers.

My husband's favorite salad is caesar salad. After trying several different recipes, I found one that our whole family loves. My kids will eat a small garden salad, but when I make caesar salad the bowl is licked clean and they are asking for more. Yes, leftovers would be soggy, but we never have any leftovers when I make caesar salad. We're usually trying to decide who should rightfully get the last little bit.

Recipe

1/3 c canola oil or olive oil
3 T apple cider vinegar
1/2 t garlic powder
1/2 c grated parmesan cheese

7 c Romaine or leaf lettuce torn into bite-sized pieces (a large bowl full)*
croutons (recipe for homemade to follow or store bought)

Mix the four dressing ingredients together in a measuring cup. Shortly before serving, mix dressing into lettuce and croutons making sure the lettuce is well coated.

To Make Croutons

Tear 4 heels of bread** into bite-sized pieces and spread on a baking sheet. Drizzle with a small amount of extra virgin olive oil and sprinkle lightly with garlic salt and basil. Don't over season as the dressing in the salad has it's own seasoning. Bake in a 400 degree oven for about 8 minutes or until toasted. Cool in the pan before adding them to your salad.

Additional Notes: 

* Don't substitute head lettuce for this recipe. I have tried and it really isn't the same.

**I save all of the heels of bread that nobody wants to use for their sandwiches and store them in the freezer for this purpose. Heels are preferred over the soft middle of the bread, but in a pinch they will work too.

This is great to serve with my mom's spaghetti.