Roasted Red Pepper and Steak Caesar

Here's a great way to make a Caesar Salad into a main course. For variety, try chicken instead of steak. Extra dressing can be covered and refrigerated for a few days.

  • Prep: 15 min
Yields 8 servings
roasted red pepper and steak caesar

Ingredients

  • Dressing
  • 1 cup (250 mL) 35 % cream
  • 1/4 cup (60 mL) lemon juice
  • 3 garlic cloves minced
  • 2 tsp (10 mL) Worcestershire sauce
  • 1 tsp (5 mL) anchovy paste (optional)
  • 1/2 tsp (2 mL) dried mustard
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) hot pepper sauce
  • Salad
  • 1 large head romaine lettuce torn into bite-size pieces
  • 2 1/2 cups (625 mL) bite-size strips of cooked steak
  • 1 cup (250 mL) strips roasted red bell peppers
  • 1/2 cup (125 mL) croutons
  • 1/4 cup (60 mL) grated Canadian Parmesan cheese

Preparation

Whisk together dressing ingredients until well combined.

In large bowl, toss lettuce, steak and red bell peppers together. Drizzle with just enough dressing to coat lettuce. Toss with croutons and Canadian Parmesan.

Tips

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 216 Calories
Protein: 16 g
Carbohydrate: 6 g
Fat: 14 g
Fibre: 1 g
Sodium: 276 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 9 % / 99 mg
Vitamin B12: 65 % / 1.3 mcg
Folate: 44 % / 96 mcg
Vitamin C: 80 % / 48 mg
Vitamin A: 34 % / 344 mcg