ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tangy Caesar Salad

Yield 8 (1-cup) servings.

Ingredients

  • 2 garlic-flavored bagels
  • Butter-flavored vegetable cooking spray
  • 8 cups torn romaine lettuce (about 1 large head)
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon coarsely ground pepper
  • 2 tablespoons lemon juice
  • 2 teaspoons low-sodium Worcestershire sauce
  • 1 1/2 teaspoons red wine vinegar
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1/4 cup plus 2 tablespoons plain nonfat yogurt

Nutrition Information

  • calories 97
  • caloriesfromfat 12 %
  • fat 1.3 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.6 g
  • carbohydrate 16.6 g
  • fiber 0.0 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 186 mg
  • calcium 0.0 mg

How to Make It

  1. Cut each bagel into 2 half-circles using a serrated knife. Cut each half-circle horizontally into 1/4-inch-thick slices. Place bagel slices on a baking sheet; coat with cooking spray. Bake at 300° for 25 minutes or until lightly browned and crisp; set aside.

  2. Combine lettuce, cheese, and pepper in a large bowl; toss well. Combine lemon juice and next 4 ingredients, stirring well. Add yogurt; stir well. Add to lettuce mixture; toss gently to coat.

  3. Break bagel chips into small pieces; add to lettuce mixture, and toss gently. Serve immediately.

Light and Luscious