Caesar Salad

Oxmoor House
Make Caesar Salad the first course of a low-fat Italian meal.
2 servings.


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2 (3/4-inch-thick) slices French bread
Butter-flavored vegetable cooking spray
1 clove garlic, cut in half
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons water
1 teaspoon olive oil
3/4 teaspoon anchovy paste
3 cups torn romaine lettuce
4 fresh mushrooms, sliced
2 teaspoons freshly grated Parmesan cheese
1/4 teaspoon freshly ground pepper


Coat both sides of each bread slice with cooking spray; rub both sides of each slice with cut side of garlic clove. Set garlic aside. Cut bread into cubes. Place cubes on a baking sheet; bake at 375° for 8 to 10 minutes or until crisp and browned.

Combine vinegar and next 3 ingredients in a jar; cover tightly, and shake vigorously. Rub inside of a wooden bowl with cut side of garlic clove. Add lettuce and mushrooms; add vinegar mixture to salad, and toss gently to coat. Sprinkle with cheese and pepper.

Created date

August 2009

Nutritional Information

Calories 154
Caloriesfromfat 29 %
Fat 4.9 g
Satfat 1.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.9 g
Carbohydrate 20.7 g
Fiber 0.0 g
Cholesterol 4 mg
Iron 0.0 mg
Sodium 505 mg
Calcium 0.0 mg