Rating: 4.5 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 9

This salad dressing mimics the flavor of a typical Caesar but in a vinaigrette form.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light November 2011

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Spread bread cubes in a single layer on a baking sheet. Bake at 400° for 9 minutes or until lightly toasted.

  • Heat a grill pan over high heat. Coat the pan with cooking spray. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan, and cook 3 1/2 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken into slices.

  • Combine remaining 1/4 teaspoon pepper, vinegar, and next 4 ingredients (through anchovy paste) in a large bowl, stirring with a whisk. Add romaine and radicchio to bowl; toss well to coat. Divide lettuce and chicken evenly among each of 4 plates. Top each serving with 1/2 cup croutons and 1 tablespoon cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

272 calories; fat 10.4g; saturated fat 2.3g; mono fat 5.7g; poly fat 1.3g; protein 31.1g; carbohydrates 12.6g; fiber 2.1g; cholesterol 72mg; iron 2.2mg; sodium 322mg; calcium 104mg.
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