Caesar-Style Salad

Caesar-style Salad Recipe

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Club Recipes

By
@Greatchoices

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
4

Ingredients

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

How to Make Caesar-Style Salad

Step-by-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.
  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.
  3. Each serving: 63 calories, 2.2 g fat, (31% of calories from fat)

Printable Recipe Card

About Caesar-Style Salad

Course/Dish: Lettuce Salads




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