Caesar Style Salad *
Source of Recipe
Unknown
List of Ingredients
(makes 16 servings)
2 cups (454 g) plain nonfat yogurt
2 teaspoons (10 ml) anchovy paste
4 teaspoons (20 ml) fresh lemon juice
4 teaspoons (20 ml) balsamic vinegar
4 teaspoons (20 ml) Dijon mustard
2 teaspoons (10 ml) Worcestershire sauce
4 cloves garlic, minced and mashed with 1/2 teaspoon salt
1/2 (40 g) freshly grated Parmesan cheese
freshly grated pepper
4 heads romaine lettuce, rinsed, spun dry and broken into bite-size pieces
1/2 cup (80 g) finely chopped red onion
In a food processor fitted with a metal blade, blend together yogurt, anchovy paste, lemon juice, vinegar, Dijon mustard, Worcestershire sauce, garlic, 1/4 cup (20 g) of the Parmesan cheese, and pepper to taste. Chill, covered, at least 2 hours and up to 2 days.
Place romaine in a large salad bowl. Sprinkle with red onion and remaining 1/4 cup (20 g) Parmesan cheese. Drizzle dressing over the salads. Toss and serve.
Per serving: 52 calories (27% calories from fat), 5 g protein, 2 g total fat (0.7 g saturated fat), 6 g carbohydrates, 1 g dietary fiber, 4 mg cholesterol, 304 mg sodium
Diabetic exchanges: 1/2 lean protein, 1/2 carbohydrate (vegetable)
Recipe
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