Reviewed: May 10, 2011

OMG!!! This salad is sooooo good!! I prepared it for a family outing and we couldn't stop eating it. The dressing is ABSOLUTE FABULOUSNESS!! The right amount of spicy and sweet and crunch from the chipotle peppers, mayo/mustard and bell peppers. I added tomatoes, avocado, corn and black beans to the mix. I will definitely be making this again and again!!

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Reviewer:

CPIERCE242

Reviewed: May 8, 2011

This was very good & looked great too. I took it to a party, and it got good reviews there. I admitted the canned pepper and added a whole jalapeno to the dressing, and it turned out a little too spicy for my taste. Next time, I'll cut that back. Otherwise, it was great!

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Reviewer:

CookinCarrie

Reviewed: Apr. 9, 2010

Wow... this dressing is amazing! It's also flexible. I used fat-free mayonnaise and low-fat sour cream to make it a little healthier. I also omitted the anchovy fillets, but added a few drops of fish sauce (made from anchovies). Remember that your salad dressing container must have a large enough opening to allow the Parmesan cheese to get through!

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Reviewer:

Cory P

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Denver, Colorado, USA

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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Reviewer:

Jessica S.

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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Reviewer:

nocandew

Cooking Level: Expert

Home Town: Delran, New Jersey, USA

Living In: Salisbury, Maryland, USA

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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Reviewer:

GingerBlue

Cooking Level: Expert

Reviewed: May 18, 2009

This is a great recipe.

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Reviewer:

Vonnie

Cooking Level: Expert

Home Town: Champion, Ohio, USA

Living In: Plymouth, Michigan, USA

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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Reviewer:

greykitty

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Cooking Level: Expert

Home Town: Havre, Montana, USA

Living In: Sunnyside, Washington, USA

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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Reviewer:

Leslie

Cooking Level: Intermediate

Home Town: Floyds Knobs, Indiana, USA

Living In: Sussex, Wisconsin, USA

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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