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Salads


Low-Fat Caesar Salad

 

10 Servings


  • 3 hearts romaine lettuce
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon anchovy paste
  • ¼ cup fresh lemon juice
  • ¼ cup fat-free liquid egg substitute
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon fat-free mayonnaise
  • ½ teaspoon black pepper
  •  
  • Croutons
  • 4 slices French bread, toasted, crusts removed
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 2 teaspoons olive oil
  • 2 tablespoons dried parsley

Prepare the lettuce (wash, dry and chop).

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.

Mix remaining ingredients (except croutons). Pour over lettuce, toss with extra Parmesan, pepper, and croutons.

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