Make Caesar Salad the first course of a low-fat Italian meal.
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
How to Make It
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.
Cooking Light Light Cooking for Two
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