Caesar Salad

Cooking Light
4 servings


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1 hard-cooked large egg
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons red wine vinegar
1 1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 garlic clove, crushed
8 cups torn romaine lettuce
1 cup fat-free Caesar croutons
8 teaspoons grated fresh Parmesan cheese


Cut egg in half lengthwise, and remove and reserve yolk for another use. Mince egg white.

Combine juice and next 8 ingredients (juice through garlic) in a small bowl; stir well with a whisk. Combine egg white, lemon juice mixture, and lettuce in a large bowl; toss well. Divide lettuce mixture evenly among each of 4 bowls; sprinkle each with 1/4 cup croutons and 2 teaspoons cheese.

Created date

January 1998

Nutritional Information

Calories 134
Caloriesfromfat 35 %
Fat 6.7 g
Satfat 1.3 g
Monofat 2.9 g
Polyfat 0.4 g
Protein 6.7 g
Carbohydrate 13 g
Fiber 1.9 g
Cholesterol 3 mg
Iron 1.3 mg
Sodium 538 mg
Calcium 99 mg