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    CAESAR SALAD


    Source of Recipe


    1,001 Recipes For People with Diabetes - e-mail
    CAESAR SALAD

    Exchanges
    Yield: 4 servings

    - 4 thick slices French, or Italian, bread
    - 1 clove garlic, cut in half
    - 6 cups torn romaine lettuce
    - 2 tablespoons lemon juice
    - 2 tablespoons no-cholesterol real egg product
    - 1 tablespoon olive oil
    - 1/2 teaspoon Worcestershire sauce
    - 2-3 anchovies, well drained, chopped, optional
    - 2 tablespoons grated fat-free Parmesan cheese
    - 1/8 teaspoon dry mustard
    - Dash hot pepper sauce
    - Freshly ground pepper, to taste

    Rub both sides of bread slices with cut side of garlic; mince remaining garlic and reserve. Cut bread into 1/2 to 3/4 - inch cubes. Bake on jelly roll pan at 425 degrees until croutons are toasted, about 5 minutes.

    Place lettuce in salad bowl. Beat together lemon juice, reserved garlic, and remaining ingredients, except croutons and pepper. Pour dressing over lettuce and toss; season to taste with pepper. Add croutons and toss again.

    One serving (1/4 of recipe)equals: Calories: 127, Fat: 4.4 g, Cholesterol: 0 mg, Sodium: 200 mg, Protein: 5.3 g, Carbohydrate: 17.1 g ++++ Exchanges: 1 Vegetable, 1 Bread, 1/2 Fat

 

 

 

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