Colorado Potato Caesar Salad
- 2-3 Colorado russet variety potatoes
- 1 Head romaine lettuce
Preheat oven to 425. Bake potatoes until tender; cool. Cut head of romaine in half lengthwise, move and discard core, wash leaves, pat dry with paper towels. Refrigerate until needed. Slice potato 1/2 inch thick pieces with a small paring knife, remove the meat from the center of each slice, being careful not to break the slice, leaving a well about 1/4-inch thick. Fry each slice in hot oil until the interior is golden and the exterior is crispy. Drain on paper towels and set aside momentarily. Toss the romaine leaves with Caesar dressing. Taking three to five leaves at a time, align the bottom edges, roll tightly and gently slide into a potato ring until the bottoms are flush. Serve upright and garnish with fresh grated Parmesan cheese. Makes 6-8 servings.
Nutritional Information Per Serving: Calories 83,- Protein 3g; Carbohydrates 31 g; Fat 3g; Cholesterol 8 mg; Sodium 97 mg.