Corn and Red Pepper Caesar Salad

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Corn and Red Pepper Caesar Salad

Corn and Red Pepper Caesar Salad
Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: No cooking required Source: MM User
Food Groups: Dairy, Vegetables
Meal Type: Lunch Entrée, Salads & Dressings
Nutrition Content: Good Source of Calcium
Special Features: Quick to Prepare (under 30 minutes), Vegetarian

This salad makes a hearty lunch or a great dinner entree!


3 cups canned Corn kernels, drained
1 red bell Pepper, seeded and diced
1 medium-sized head Romaine lettuce, leaves seperated
4 large Eggs
1 1/2 cup garlic Croutons
2/3 cup grated Parmesan cheese
6 tablespoons Olive oil
1 teaspoon minced Garlic, or to taste
1/4 cup fresh Lemon juice
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
Salt and ground black Pepper to taste


1. Cook eggs in rapidly boiling water for 7 to 10 min. Remove from heat and run under cold water until cool. Peel and set aside until serving time.
2. Trim off stem end of lettuce and rinse each leaf well. Dry thoroughly and break into bite-sized pieces. Place in salad bowl.
3. To make dressing, whisk together 1/3 cup Parmesan cheese with olive oil, garlic, lemon juice, mustard and salt and pepper. Set aside.
4. Add diced peppers and cooled corn to lettuce. Toss with croutons. Grate cooled eggs over top and toss with dressing. Garnish salad with remaining 1/3 cup grated Parmesan cheese and serve.

Nutrient Information
Calories: 342
Total Fat: 22 g
Saturated Fat: 5 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 550 mg
Carbohydrates: 26 g
Protein: 13 g
Fiber: 4 g
Vitamin A:
Vitamin C: 63 mg
Calcium: 175 mg

Cook's Notes: