Ceasar Salad Dressing Mix

internetnut's Note:

When I made this recipe I cut the recipe in half to make enough for 4 chicken breasts for wraps. I made a few more minor changes to the recipe. I didn't use grated lemon rind as I was out of lemons. I cut way back on the oregano and dry mustard. Next time I will cut way back on the cayenne as it was a bit on the spicy side! Also I didn't add any wet ingredients just used the dry. This recipe was posted here on Food.Com per my request! Thank you duonyte!

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 3

Yield: 0.75 cup

Seasoning

• 1 tablespoon grated lemon rind
• 2/3 cup freshly grated parmesan cheese
• 1 tablespoon dried oregano
• 1 1/2 tablespoons dry mustard (No amount was given)
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Wet

• 1/3 vegetable oil
• 3 tablespoons lemon juice
• 2 tablespoons light mayonnaise
• 1 teaspoon anchovy

Directions:

1. Wrap this mix, a bag of croutons, a tube of anchovy paste and instructions, and you've got an imperial gift.
2. Spread lemon rind on paper towel. Microwave on HIGH for 4 to 4-1/2 minutes or until dry, stirring several times, or dry for 1 day at room temperature. combine with cheese, oregano, mustard, pepper, garlic powder and cayenne. Refrigerate in airtight container for up to 1 month. Makes 3/4 cup, enough for 3 salads.
3. SALAD: Whisk 1/3 cup vegetable oil, 1/4 cup MIX, 3 tbsp lemon juice, 2 tbsp light mayonnaise and 1 tsp anchovy paste. Toss with 12 cups romaine.