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Caesar Salad with Peppers

Yield 8 servings (serving size: 2 cups)

Ingredients

  • Dressing:
  • 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
  • Salad:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. Preheat broiler.

  4. 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.