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