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Large Batch Caesar Salad

10 servings


Under 30 Minutes

Nutritional Facts Per Serving

5.2 g
13 g
2.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 234
  • Fat 18.5 g
    • Saturated   7.5 g
    • + Trans 
  • Cholesterol 11 mg
  • Sodium   410 mg
  • Carbohydrate 13 g
    • Fibre   2.4 g
    • Sugars  
  • Protein 5.2 g
    • Vitamin A 30 %
    • Vitamin C 48 %
    • Calcium 10 %
    • Iron 14 %


Whisk the first 11 ingredients together in a bowl. Heat the 1/4 cup of olive oil in a large skillet over medium-low. Add baguette cubes and cook, turning occasionally, until lightly toasted, about 5 to 6 minutes. (If you do not have a large skillet, use 2 medium-sized ones.) Toss in 1/2 the Parmesan cheese, then remove from the heat. Toss the lettuce, croutons and remaining Parmesan with the dressing. Serve plates of the salad, if desired, with lemon wedges.

Recipe Options: The dressing can be made up to two days in advance and kept stored in the fridge in a tight-sealed container until needed. For an iron-rich Caesar salad, use an equally amount of baby spinach leaves instead of chopped romaine. Make the salad less or more sharper tasting by increasing or decreasing the amount of lemon and vinegar used. Instead of baguette, use other breads to make the croutons, such as foccacia or filone.

Serving Suggestions

Pair this salad with Italian favourites, such a pizza, spaghetti and lasagna. Nestle it beside grilled meats and seafood, such as these dishes found in our website recipe collection: Broiled Top Sirloin Steak Marinated in Balsamic, Garlic and Rosemary; Grilled Spring Salmon Steaks with Fresh Corn, Tomato and Cucumber Relish; and Grilled Chicken Breast with Garlic-Laced Brown Mushrooms.

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