1This take on classic Caesar salad uses nonfat yogurt in place of oil and egg (or oil and mayonnaise) for a lean but creamy dressing that is enhanced by grated Parmesan.
2In a small food processor blend together yogurt, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce, garlic paste, 2 tablespoons Parmesan and salt and pepper to taste and transfer to a bowl or jar. Chill dressing, covered, at least 1 hour and up to 2 days.
Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle each salad with 1 tablespoon onion and 1/2 tablespoon remaining Parmesan.
3Each serving: 63 calories, 2.2 g fat, (31% of calories from fat)