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.
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Caesar Salad
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Ingredients

  • 4 ounces Italian bread
  • 1 clove garlic, cut in half
  • Nonstick olive oil cooking spray
  • 1/4 cup light mayonnaise
  • 1/4 cup freshly grated Parmesan cheese
  • 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

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. 

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