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The Classic Caesar Salad

July 23, 2009

I used to love ordering this salad at restaurants. I mean, who doesn’t like it? It’s tossed with a creamy dressing, Parmesan cheese, and crunchy bready croutons. Needlesstosay, I didn’t realize how damaging this simple salad dish was and can easily rack up a couple hundred calories alone!  I love how versatile a caesar salad can be, you can easily top this salad with some grilled shrimp or chicken for a protein packed meal; or stuff the salad into a pita pocket for a refreshing lunch. The traditional Caesar dressing consists of mayo, olive oil, Parmesan cheese and egg yolks. I recreated this dressing by lightening up on the heavy ingredients. This version packs so much flavor and creamy texture that you won’t even believe it’s low fat!

The Classic Caesar Salad

Serves 2

  • 1/4 cup reduced-fat mayo or plain greek yogurt
  • 2 tablespoons Parmesan cheese
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon garlic powder
  • 1 slice crusty French bread
  • 1 head of Romaine lettuce
  • salt and pepper to taste

Directions

1. Preheat oven to 350 degrees. Cut French bread into tiny cubes. Coat lightly with cooking spray and garlic powder. Heat in oven for 5 minutes until bread becomes crispy

2. Meanwhile, whisk together mayo, lemon juice, balsamic, Worcestershire sauce, garlic and Parmesan cheese. Season with salt and pepper

3. Cut one head of romaine lettuce and toss with dressing. Top with toasted croutons

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