Low-Fat Caesar Salad
1 teaspoon olive oil
3 garlic cloves, minced
1 teaspoon Worcestershire sauce
½ teaspoon anchovy paste
¼ cup fresh lemon juice
¼ cup egg substitute
2 Tablespoons freshly grated Parmesan cheese
1 teaspoon fat-free mayonnaise
½ tsp coarsely ground black pepper
1 cup garlic croutons (see below)
Prepare the lettuce (wash, dry and chop).
Mix remaining ingredients (except croutons). Pour over lettuce, toss with extra Parmesan, pepper, and croutons.
Makes 10 servings.
4 slices French or Italian Bread, toasted, crusts removed
2 garlic cloves, minced
½ tsp salt
2 teaspoons olive oil
2 Tablespoons dried parsley
Preheat oven to 350° F. Place the toast on a cutting board; rub with minced garlic. Lightly salt. Dice the toast. Lightly spray with olive oil and toss with crushed parsley. Place coated toast on a baking sheet and bake for 10 minutes or until golden and crunchy.