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caesar-style salad

(1 RATING)
17 Pinches
Greatchoices avatar
The Villages, FL
Updated on Aug 11, 2013

This March 1995 Gourmet recipe was prepared by Joan Buckley for our July 2013 meeting.

prep time
cook time
method ---
yield 4 serving(s)

Ingredients

  • 1/2 cup plain nonfat yogurt
  • 1/2 teaspoon anchovy paste
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon worcestershire sauce
  • 1 clove garlic clove, minced and mashed into a paste with 1/4 teaspoon salt
  • 1/4 cup freshly grated parmesan cheese (about 1 ounce)
  • 1 - head romaine, rinsed, spun dry, and cut into wide strips (about 7 cups)
  • 1/4 cup finely chopped red onion

How To Make caesar-style salad

  • Step 1
    This 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.
  • Step 2
    In 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.
  • Step 3
    Each serving: 63 calories, 2.2 g fat, (31% of calories from fat)
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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