If you’re not in the mood for the usual fried eggplant, this is a really fantastic alternative. However, I actually developed this recipe since I lacked some of the components for the fried eggplant! It was a great success! Enjoy!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup grated Romano cheese
- 1 tablespoon sesame seed
- 1 teaspoon paprika
- 1 teaspoon poppy seed
- 1 teaspoon celery seed
- 1 ½ teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 dash cayenne pepper
Instructions
- Stir the Romano cheese, sesame seed, paprika, poppy seed, celery seed, salt, garlic powder, black pepper, and cayenne pepper together in a small bowl until evenly mixed. Store refrigerated in an airtight container.
Nutrition Facts
| Calories | 26 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 482 mg |
| Sugars | 0 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I use this in all my pasta salads. Everyone wanrs to know my “secret”. I can’t tell them…it would ruin the magic.
I just learned about seasoning a salad aside from a salad dressing. I made a basic garden salad and added the salad spice mix to it before the dressing. It really made a difference and I used less salad dressing.
This is a wonderful recipe. I used it when making a pasta salad (by Cyndie) and got rave after rave after rave on the dressing. Billie W.
No changes, fantastic as is.
This is great as is and is also very adaptable! I used this for my pasta salad and got many complements- it’s a keeper.
I loved this!!! I had made a pasta salad and was looking for something to give it a little Jazz. I used this with Italian dressing and a red wine vinergarette. On both occasions, my pasta salad did not make it for leftovers. I did not alter this recipe and I now have it prepackaged for easy use.
This was so good in pasta salad! I didn’t have paprika and forgot to buy cheese, and it was still fantastic. I used Pasta Salad recipe by Cyndie from this site, and several reviewers of that recipe suggested using this one for a perfect complement.
It was indeed very good.
I made this as directed. I liked this better as a coating for chicken then on just a salad itself. I don’t know if I would make this again, there are other salad recipes I prefer more.
This is a real winner. After reading how other reviewers used it for additional purposes, I mixed it with cream cheese as a spread for roast beef roll-up sandwiches, using whole wheat flat bread. About a teaspoon to an 8-oz package of cream cheese. It was outrageously good. Thanks, DC Girly Girl.
This is a great addition to a salad! I used parmesan in place of the Romano. Loved it!
Adds a nice crunch and flavor to a simple salad.
I scaled this to two servings, which was the perfect amount for a 1/4 recipe of Pasta Salad, by Cyndie, also on this site. I had all the ingredients on hand and this was a snap to put together. I toasted my sesame seeds to enhance their flavor (bake at 350 for about 6 minutes, until golden and fragrant). I think this seasoning really gave an added boost of flavor to the pasta salad.
This season mix is Fabulous !!!! I used hand ground Sczhuan Pepper instead of black. PERFECT accent to a salad.
This is what my family has called Linguine Salad for years. Club House used to bottle it (called Salad Supreme) and they stopped making it. My Aunt called Club House for the ingredients and they were nice enough to advise and she came up with the breakdown. Our family recipe calls for 3/4 of package of linguine (cooked), 1 english cucumber peeled & diced, 2 tomatoes diced, 3 green onions chopped and a bottle of Kraft Zesty Italian Salad Dressing. Mix it altogether & let sit, preferably overnight. Some call it “cold spaghetti” but I call it pasta salad with zing. It’s awesome.
I have used something similar to this for years using seasoning salt, mix it with some sour cream and mayo and it makes a great dip for veggies.
Tasty. I used less Parmesan, sesame seeds & salt and opted for lemon pepper instead of the plain black pepper.
Sprinkled this on a tomato salad that had a splash of olive oil and a squeeze of lemon juice. Pretty good.
Never even heard of this concept before, but it is an excellent thing to make and use. Makes a simple vinegarette dressing “just right”. DH even asked: “where are those salad sprinkles”?
This was teriffic sprinkled on linguini, tossed with a little olive oil and shrimp. Yummo!
Perfect! I needed salad seasoning for a pasta salad recipe and I’ve never bought (or even seen) the stuff before. This fit the bill perfectly and gave my pasta salad the zip it needed! I’ll use this again. Thanks!