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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This take on classic Caesar salad uses nonfat yogurt in place of oil and egg (or oil and mayonnaise) for a lean but creamy dressing that is enhanced by grated Parmesan. Ingredients:
1/2 cup plain nonfat yogurt |
1/2 teaspoon anchovy paste |
1 teaspoon fresh lemon juice |
1 teaspoon balsamic vinegar |
1 teaspoon dijon mustard |
1/2 teaspoon worcestershire sauce |
1 garlic clove, minced and mashed into a paste with 1/4 teaspoon salt |
1/4 cup freshly grated parmesan cheese (about 1 ounce) |
1 head romaine, rinsed, spun dry, and cut into wide strips (about 7 cups) |
1/4 cup finely chopped red onion |
Directions:
1. In a small food processor blend together yogurt, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce, garlic paste, 2 tablespoons Parmesan and salt and pepper to taste and transfer to a bowl or jar. Chill dressing, covered, at least 1 hour and up to 2 days.
2. Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle each salad with 1 tablespoon onion and 1/2 tablespoon remaining Parmesan.
3. Each serving: 63 calories, 2.2 g fat, (31% of calories from fat) Nutritional analysis provided by Gourmet
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