Reviewed: Jun. 22, 2009

Absolutely delicious! I made this salad to go along with the steak and potato Father's Day dinner we fixed for my Dad. I followed the recipe to a T and everyone loved it! My Dad even said that was the best part of the whole meal! I know that some reviewers felt that the dressing tasted too mayonnaise-y, but I didn't find that to be the case at all. I think you have to be careful and make sure that you use the grated Parmesan cheese (comes in the canister and looks like a powder) when you're making the dressing. Then use the shredded Parmesan (out of the refrigerated section) to sprinkle on top of your finished salad. Most delish! I think next time I'll add the corn and black beans, too. That sounds really good.

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Jessica S.

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Reviewed: Jun. 9, 2009

Dressing could be halved. Used light mayo and light sour cream, and tortilla strips instead of croutons. I like the idea of the corn and black beans, which I will try the next time.

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nocandew

Cooking Level: Expert

Home Town: Delran, New Jersey, USA

Living In: Salisbury, Maryland, USA

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Reviewed: May 20, 2009

Everyone in the family gobbled this up and we all wanted more of the dressing. Delicious to the extreme. I make lots of salad with grilled chicken on greens, so I wasn't expecting a whole lot new and I was blown away. This dressing is a complete keeper and I'll be making this again and again.

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GingerBlue

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Reviewed: May 18, 2009

This is a great recipe.

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Vonnie

Cooking Level: Expert

Home Town: Champion, Ohio, USA

Living In: Plymouth, Michigan, USA

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Reviewed: Apr. 11, 2009

Excellent. My husband loved it. I definately included the anchovie (paste) because it adds a lot to the flavor (and it's not a fishy flavor for those who are afraid of it) and is an ingredient of traditional Caesar Salad. I halved the dressing for one head of romaine, and it was perfect. Just the right amount of spice with 1/2 chipotle. I also added corn and black beans.

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greykitty

Cooking Level: Expert

Home Town: Havre, Montana, USA

Living In: Sunnyside, Washington, USA

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Reviewed: Mar. 22, 2009

DEFINITELY worth trying out at least once. I know the dressing isn't healthy, but the rest of it is ---- so dig in. I added mexicorn and blackbeans.

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Leslie

Cooking Level: Intermediate

Home Town: Floyds Knobs, Indiana, USA

Living In: Sussex, Wisconsin, USA

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Reviewed: Mar. 20, 2009

This was excellent. As good as you get out at a restaurant. The dressing was to die for. I could easily see that being a new favorite veggie dip. I am definitely making again - maybe next time will try with grilled shrimp! Thanks for sharing.

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Robin

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Reviewed: Mar. 16, 2009

The dressing is fabulous! I've made it twice now, and made a double batch this time since it went so fast the first. I didn't use anchovies either.

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SproutMommaAlison

Cooking Level: Expert

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Reviewed: Mar. 16, 2009

This was pretty good. I added corn and black beans and I rolled everything up in a wrap :) I suggest to go easy on the mayo at first...you can always add-you can't take away :)Even though I only used a 1/2 cup of mayonnaise, I thought the sauce was a little bit too mayonnaise-y...I think cream cheese would be better. I threw in some fresh cilantro too...which makes every Mexican dish taste fantabulous!! (IMO) This recipe is definitely worth trying :)

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diane

Cooking Level: Intermediate

Living In: Coventry, Rhode Island, USA

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Reviewed: Mar. 11, 2009

I added some black beans and corn as another reviewer suggested. And I am glad I did. The dressing was really thick, but delicious! I did not add the anchovies.

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JodySusanne

Cooking Level: Intermediate

Home Town: Woodstock, Virginia, USA

Living In: Ripon, California, USA

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Reviewed: Mar. 10, 2009

I cheated and used prepared Caesar dressing and instead of croutons I used corn chips. This is a huge thumbs up!

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Shari

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Reviewed: Mar. 9, 2009

My family had this as a quick "lupper" yesterday. It was fast and easy and VERY tastey. Even my son who doesn't much like salads loved it. I used jalapenos for the hot pepper and held the anchovies. I added tinned corn and sliced black olives. It was sweet,salty and spicy. Would be awesome served in a tortilla bowl. mmmmmm next time!

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ERIN

Cooking Level: Intermediate

Home Town: Sydney, Nova Scotia, Canada

Living In: North Bay, Ontario, Canada

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Reviewed: Mar. 7, 2009

OMG!!!! this is fantastic! I omitted the anchovies. If you like it hot, leave the seeds in the chipotle when doing the dressing, if you like it more mild, cut pepper in half and run your knife along the inside and scrape away the seeds. You will still get a good smokey flovor without all of the heat. Also I added black beans and corn and instead of croutons I had added crushed blue corn tortillas instead. In the dressing I added some cumin and a pinch of salt. Since I added parm cheese in the dressing I had crumbled some mexican cotija on the salad instead and garnished with avacado slices. What a quick and easy meal. Tastes like alot of work went into it, we loved it!

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tina61

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Arlington, Washington, USA

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Reviewed: Mar. 7, 2009

Loved the salad. Husband thought it a bit to spicy. Followed the dressing to the tee. Added about 1/2 cup of Birdeys's Mexican veggies and put the salad into a fried tortilla shells and instead of croutons, some fried strips of tortillas. Excellent!

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tax pro

Cooking Level: Intermediate

Home Town: Summit, New Jersey, USA

Living In: Central City, Colorado, USA

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Reviewed: Mar. 7, 2009

I'd love to try your salad but I haven't heard of chipotle pepper here down under! Can you tell me what it is, please, or something that can be substituted for it. Thanks.

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Wendy DownUnder

Home Town: Melbourne, Victoria, Australia

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Reviewed: Mar. 7, 2009

Awesome recipe! Thanks for sharing.

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Bill Echols

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Mar. 7, 2009

I omitted the anchovies, and chicken and subsituted grilled halibut took out the parsley and subsituted dill

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masterchefed

Cooking Level: Professional

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Reviewed: Dec. 2, 2006

This salad was terrific. I added corn and black beans and few more spices and omitted the anchovies. I brought this to a Southwest/Mexican themed dinner party and it was a hit! One word of caution: it makes a lot of dressing and I made the mistake of dumping it all on the salad and tossing before serving. The lettuce was kinda soaked in dressing. Next time, I will add a little at a time and toss just until the lettuce is coated or serve the dressing on the side.

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