These appetizer-sized salads will be a hit at your next party. Start by making toast cups, which serve as a vehicle for individual portions of classic Caesar salad.

Yield: Makes 4 dozen.



  • 1/3 cup salted butter, softened
  • 1 clove garlic, crushed
  • 24 slices white sandwich bread
  • 4 cups coarsely chopped slivered romaine lettuce
  • 1/2 cup thick Caesar salad dressing
  • 4 slices bacon, cooked and crumbled
  • Shaved Parmesan cheese*
  • Sliced ripe olives*


  1. Preheat oven to 350°F.
  2. To prepare garlic butter, combine butter and garlic until blended; set aside.
  3. To prepare toast cups, cut 2 rounds from each bread slice using a 2 1/2 inch round cookie cutter. Flatten bread rounds with a rolling pin. Lightly butter both sides of bread rounds with garlic butter. Press into mini muffin cups. Bake until toast cups are crisp and lightly browned, about 10 - 12 minutes. Remove from pans and cool toast cups on racks. Toast cups may be prepared in advance and refrigerated in an airtight container for up to 24 hours.
  4. Combine lettuce, salad dressing and bacon. Spoon lettuce mixture, mounding slightly, into toast cups. Top with a small piece of Parmesan cheese and an olive slice. Cover and refrigerate until serving or for up to 4 hours.
Nutritional analysis per Bite-Size Caesar Salad:

62 calories, 3.3 g fat, 1.9 g protein, 6.4 g carbohydrate, 1.4 g fibre, 114 mg sodium

*Ingredient not included in nutritional analysis.


We used Renée’s Gourmet Caesar Dressing and Dip in this recipe.