Mini Caesar Salad Bites

"A simple caesar salad served in individual garlic, buttery and crisp cups. No utensils required for consumption so it's perfect for a party or anywhere else you'd like a lovely, easy, fresh and unique hors d'oeuvre. I came up with this recipe because I wanted to serve a vegetable based appetizer but was tired of the standard veggie platter. I thought of regular salads, but they were too finicky for guests to deal with. (hard to juggle a glass of champagne and eat a salad) I needed something that people could easily pop into their mouths in one or 2 bites. Thus, this recipe was born! :)"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by grumblebee photo by grumblebee
Ready In:
15mins
Ingredients:
8
Yields:
45 mini salad cups
Serves:
45
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ingredients

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directions

  • Preheat the oven to 375 degrees F. Spray mini-muffin tins with cooking spray. Melt the butter in microwavable safe dish and stir in garlic salt. Set aside.
  • Place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Brush insides with the garlic butter and bake for 8 to 10 minutes, until browned and crisp. (time may vary according to your oven, so keep a close eye on them) Remove from the tin and allow to cool while preparing salad.
  • Finely chop the romaine lettuce. If you have a food processor, use it. You really need a fine fine chop in order to fill the cups properly, so don't be lazy with this step!
  • Pour on caesar salad dressing and stir until all pieces are coated. Adjust dressing (adding more or less) to suit personal preference.
  • Spoon salad mixture into cooled wonton cups and sprinkle with freshly grated parmasan cheese. Garnish with fresh lemon, if desired.
  • Bon Appetit! :).

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Reviews

  1. For presentation, this is REALLY great, TRUE!<br/>By accident I put the cheese mixed through the finely chopped lettuce too!<br/>Then drizzled the dressing, LOOKED like I really did fuss on the day!<br/>Next time might try using a pastry brush to do the whole won ton BEFORE I put it into the mini muffin mold too!<br/>As had a little difficulty getting the too large brush to coat the wrappers so they could also even bake, TRUE!<br/>But totally did not take anything away,<br/>The recipe is a keeper and in my cook books it will stay! THANKS! :)
     
  2. I am making appetizers for over 100 guests for my mom's 80th birthday bash. I looked in recipezaar and found two new appetizers to try. I wanted something that had a lighter feel to it and this fit the bill perfectly. My husband found the wontons alittle too crispy but after an hour in the fridge, they had softened abit. I love this recipe!!! It tastes great and looks beautiful on a platter.
     
  3. Yummy and fabulous idea! I only made 12 for Thanksgiving appies, so they went really quick. I also used round (gyoza) wonton wrappers, and made my salads dressed with ranch. Even though I changed the details of the recipe quite a bit, the idea is so versatile and wonderful I had to go ahead and rate them highly! Thanks for sharing!
     
  4. These are so good. I had them as an appetizer for my party last week and everyone commented on how cute/unique they were!
     
  5. I made the wonton cups a day in advance and that worked out well. They remained crunchy. I used a food processor to chop the romaine lettuce. I topped each filled cup with a slice of black olive.
     
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