Caesar Salad

Caesar Salad Recipe
Photo: Oxmoor House
Serve Hunter's Stew with this classic Caesar salad. The Crisp Croutons do double duty - on the stew and the salad.

Yield:

12 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 75
Caloriesfromfat 48 %
Fat 4.4 g
Satfat 0.9 g
Monofat 2.8 g
Polyfat 0.5 g
Protein 3 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 2 mg
Iron 2 mg
Sodium 210 mg
Calcium 63 mg

Ingredients

1/4 cup egg substitute
1 tablespoon fresh lemon juice
3 tablespoons extravirgin olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons anchovy paste
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fine sea salt
2 garlic cloves, minced
18 cups torn romaine and hearty field greens
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Combine egg substitute and juice; gradually add oil, whisking constantly. Stir in vinegar and next 5 ingredients (vinegar through garlic). Place greens, croutons, and cheese in large bowl. Add dressing, and toss well to coat.

Totals include Crisp Croutons

Note:

Jim Barrett,

Cooking Light

October 2003
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