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Creamy Caesar Salad with Spicy Croutons

Photo: Oxmoor House
Yield 6 servings

Ingredients

  • 1 garlic clove, halved
  • 1/2 cup nonfat mayonnaise
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons white wine Worcestershire sauce
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 3/4 teaspoon Cajun seasoning
  • 1 garlic clove, minced
  • 2 cups (3/4-inch) sourdough bread cubes
  • 18 cups torn romaine lettuce
  • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese

Nutrition Information

  • calories 137
  • caloriesfromfat 27 %
  • fat 4.1 g
  • satfat 1.3 g
  • monofat 1.6 g
  • polyfat 0.4 g
  • protein 7.7 g
  • carbohydrate 18.2 g
  • fiber 4.1 g
  • cholesterol 4 mg
  • iron 3 mg
  • sodium 836 mg
  • calcium 176 mg

How to Make It

  1. Drop the garlic halves through the opening in blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended. Cover and chill at least 1 hour.

  2. Combine oil, Cajun seasoning, and minced garlic in a medium microwave-safe bowl. Microwave at high for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400° for 15 minutes or until golden brown.

  3. Place lettuce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese, and top with croutons.