Red Chile Caesar Salad

When putting together a menu plan a while ago, I came across this recipe, or, rather, a 100% homemade version of this recipe.  This salad paired well with my Mexican-inspires steak and potato dinner, but since I didn't want to make croutons or Caesar dressing from scratch, I went the way of Sandra Lee: semi-homemade!  Enjoy!


1 20-ounce bag hearts of Romaine
1/4 cup shredded Parmesan
1/4-1/3 cup Ken's Light Creamy Caesar dressing
1-2 teaspoons (more or less to taste) cayenne
1-2 handfuls croutons


Lay a bed of Romaine in a large bowl.  Sprinkle with parmesan.  Combine dressing and cayenne in a small bowl, tasting to adjust flavors as needed.


Toss salad with dressing and top with croutons.


Serves 4.


Recipe inspired by Fiesta on the Grill, by Daniel Hoyer.