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Low-Fat Caesar Salad


1 package (3) romaine hearts
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.