Caesar Salad (low fat version)
Serves 6-8
My low-fat version does not include anchovies (YUCK! BLICK!) or eggs. If you are a purist, you'll be unhappy. If you want a good flavor with less salt or cholestrol, this recipe is for you!
- 1/2 cup (4 oz.) non-fat plain yogurt
- 2-4 cloves garlic, minced
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. lemon juice
- 2 Tbsp. dijon mustard
- 2 Tbsp. honey
- 1 1/2 oz. grated parmesan cheese, plus additional for garnish
- 2 heads romaine lettuce
- 1 cup low-fat croutons (recipe below)
Place the yogurt, garlic, pepper, lemon juice, mustard, honey, and parmesan cheese in a blender or food processor and process until smooth. Chill dressing.
While dressing is chilling, rinse and drain the lettuce, then cut into pieces. Chill until needed.
Just before serving, toss lettuce, dressing and croutons. Sprinkle additional parmesan cheese on top.
Amount varies according to size of bread loaf.
Preheat oven to 375º F. Trim the crust from day-old French bread. Cut into 3/4-inch cubes. Spray a baking sheet with no-stick spray. Bake approximately 10 to 15 minutes or until just golden brown. Stir croutons occasionally to ensure even browning. Remove from oven and completely cool croutons. Store in an airtight container.
Copyright © 2002. All rights reserved. May be used or reprinted
with 
written permission.
