Colorful Caesar Salad

• 12 cups torn romaine
• 3 medium tomatoes, cut into wedges
• 1 medium cucumber, halved and sliced
• 3 hard-boiled large eggs
• 6 anchovy fillets
• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 4 garlic cloves, minced
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 3/4 cup olive oil
• 1-1/2 cups Caesar salad croutons
• 3/4 cup shredded Parmesan cheese

1. In a large salad bowl, combine the romaine, tomatoes and cucumber. Slice eggs in half; remove yolks. (Refrigerate whites for another use.)
2. In a blender, combine the anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, garlic, sugar, pepper and egg yolks; cover and process until smooth. While processing, gradually add oil in a steady stream.
3. Drizzle desired amount of dressing over salad and toss to coat. Sprinkle with croutons and cheese. Refrigerate any leftover dressing for up to 3 days.

torn romaine, tomatoes, cucumber, eggs, anchovy, red wine vinegar, lemon juice, mustard, worcestershire sauce, garlic, sugar, pepper, olive oil, caesar salad croutons, parmesan cheese

Taken from www.tasteofhome.com/recipes/colorful-caesar-salad/ (may not work)