Caesar Dressing - Remia
Review: 5 - "A masterpiece of literature" by , written on May 4, 2006
I really enjoyed this book. It captures the essential challenge people face as they try make sense of their lives and grow to adulthood.

Caesar Dressing - Remia

Available: Out of Stock
  • Product SKU: FRA/3346
Rs. 250.00
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About

Bring a delightful magical taste your salad by dressing it with Remia Caesar Salad Dressings. Just attach this dressing to your veggies to carry a yummy flavour to it. This wide and creamy is completed from natural ingredients which contain herbs and spices. It suggests a balanced diet with its high dietary value.
INGREDIENTS

Vegetable Oil 33%, Vinegar, Water, Lemon Juice, Glucose-fructose syrup, barn egg yolk, Cheese Powder (Cheese Milk Powder, Vegetable fat, Salt), 2,8%, Salt, Herbs, Modified starch, Wheat starch, Onion, Mustard four, Worcester Sauce, Thickener (Guar gum), Preservative E202, acid (lactic acid, citric acid), yeast extract, Spices, Onion-Extract, Flavouring (Soy). E = by E.U.
HOW TO USE

Wash and dry lettuce. In a large salad bowl combine lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well.
About
Bring a delightful magical taste your salad by dressing it with Remia Caesar Salad Dressings. Just attach this dressing to your veggies to carry a yummy flavour to it. This wide and creamy is completed from natural ingredients which contain herbs and spices. It suggests a balanced diet with its high dietary value.
INGREDIENTS
Vegetable Oil 33%, Vinegar, Water, Lemon Juice, Glucose-fructose syrup, barn egg yolk, Cheese Powder (Cheese Milk Powder, Vegetable fat, Salt), 2,8%, Salt, Herbs, Modified starch, Wheat starch, Onion, Mustard four, Worcester Sauce, Thickener (Guar gum), Preservative E202, acid (lactic acid, citric acid), yeast extract, Spices, Onion-Extract, Flavouring (Soy). E = by E.U.
HOW TO USE
Wash and dry lettuce. In a large salad bowl combine lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well.