Caesar Salad

We've given high-calorie Caesar a healthy makeover. We coated the croutons with cooking spray instead of olive oil, then replaced egg yolk with light mayonnaise to keep the classic dressing's creamy texture - without the classic guilt.

Recipe courtesy Good Housekeeping, 2012
Show: Drop 5 Lbs with Good Housekeeping Episode: Meal and Lifestyle Makeover
TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon anchovy paste
  • Coarsely ground black pepper
  • 1 package (18-ounce) hearts of romaine lettuce, torn into bite-size pieces
recipe tools

Directions

Preheat oven to 400 degrees F.

Cut bread into 1/2-inch-thick slices. Rub bread slices, on both sides, with cut sides of garlic. Cut bread into 1/2-inch cubes; place in jelly-roll pan. Spray bread liberally with cooking spray. Bake 10 minutes or until golden-brown and crisp. Cool croutons in pan.

Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise, Parmesan, lemon juice, olive oil, anchovy paste, and 1/4 teaspoon pepper.

Add lettuce and croutons to dressing in bowl; toss to coat.

Nutritional Information (per serving):
Calories 140; Total Fat 8g; Saturated Fat 2g; Cholesterol 7mg; Sodium 280mg; Total Carbohydrate 13g; Dietary Fiber 2g; Protein 4g

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