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Title: Creamy Caesar Salad with Spicy Croutons
Categories: Salad Lowfat Lowcal
Yield: 6 Servings
1 | cl | Garlic, halved |
1/2 | c | Nonfat mayonaisse |
2 | tb | Red wine vinegar |
2 | ts | Dijon mustard |
2 | ts | White wine |
Worchestershire sauce | ||
1 | ts | Anchovy paste |
1/4 | ts | Pepper |
2 | ts | Olive oil |
3/4 | ts | Cajun seasoning |
1 | Garlic clove, minced | |
2 | c | (3/4 inch) sourdough bread |
.cubes | ||
18 | c | Torn romaine lettuce |
1/3 | c | (1 1/3 oz) parmesan cheese |
(fresh grated is best) |
Drop the garlic halves through the opening in a blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended. Cover and chill at least 1 hour.
Combine oil, Cajun seasoning, and minced garlic in a medium microwaveable bowl. Microwave on High for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400F for 15 minutes or until golden brown.
Place lettuce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese and top with croutons.
Calories; 137 per serving; protein 7.7 gm; fat 4.1 gm; carb 18.2 g; fiber 4.1 gm; chol 4 mg; iron 3 mg; sodium 836 mg; calc 176 mg.
Source: Cooking Light Magazine, July August 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
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