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.
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 servings
  • Nutrition Info
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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


  1. 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.