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Caesar Salad

Caesar Salad

Southern Living NOVEMBER 2002

  • Yield: Makes 8 servings

Ingredients

  • 1 head romaine lettuce, torn
  • 1/2 head iceberg lettuce, torn
  • 1/4 cup egg substitute
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon Dijon mustard
  • 1 (2-ounce) can anchovy fillets, drained (optional)
  • 1 cup croutons
  • 1/4 cup shredded Parmesan cheese

Preparation

Place lettuces in a large bowl.

Process egg substitute, next 6 ingredients, and, if desired, anchovies in a blender. Drizzle dressing over lettuce, tossing well. Sprinkle with croutons and Parmesan cheese.

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