Caesar Salad with Peppers

Cooking Light
8 servings (serving size: 2 cups)


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2 large whole garlic heads
1/4 cup fat-free mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon anchovy paste
Dash of black pepper
3 tablespoons red wine vinegar
1 tablespoon olive oil
2 yellow bell peppers
2 red bell peppers
14 cups torn romaine lettuce
1/4 cup (1 ounce) finely grated fresh Parmesan cheese, divided
4 (1-ounce) slices rye bread, cubed and toasted


Preheat oven to 400°.

To prepare dressing, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 1 hour; cool. Cut crosswise, and squeeze to extract garlic pulp to measure 3 tablespoons. Discard skins. Place garlic, mayonnaise, mustard, paste, and black pepper in a food processor; process until smooth. With food processor on, slowly pour vinegar and oil through food chute; process until well-blended.

Preheat broiler.

To prepare salad, cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1-inch strips. Combine dressing, lettuce, 2 tablespoons cheese, and rye bread cubes in a large bowl, tossing gently to coat. Divide salad among 8 salad plates. Arrange bell pepper strips on top of salads. Sprinkle evenly with 2 tablespoons cheese.

Created date

December 1999

Nutritional Information

Calories 111
Caloriesfromfat 30 %
Fat 3.7 g
Satfat 1 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 5 g
Carbohydrate 15.3 g
Fiber 3.4 g
Cholesterol 2 mg
Iron 2.2 mg
Sodium 378 mg
Calcium 98 mg