Caesar Salad

Our lightened-up version of this classic romaine salad lets you enjoy a favorite without all the calories and fat of the original.

  • 4   ounces French bread, cubed
  • 1   medium garlic clove, chopped
  • 2   anchovy fillets
  • 1   tablespoon light mayonnaise
  • 1   tablespoon extra-virgin olive oil
  • 2   tablespoons fresh lemon juice
  • 1   tablespoon chicken broth
  • 1/2  teaspoon Dijon mustard
  • 1/4  teaspoon salt
  • 1/8  teaspoon freshly ground pepper
  • 1   pound head (1-1/4 pounds) romaine lettuce, leaves torn into pieces with ribs removed
  • 2   tablespoons shredded Parmesan cheese
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How to Make Seven Layer Salad

Learn how to make the king of all salads: the Seven Layer Salad. This Midwestern classic gets a makeover and is laced with a delicious, tangy dressing.

Heat oven to 400 degrees F. Spread bread cubes on cookie sheet. Bake 5 to 8 minutes, until toasted. Cool.
Mash garlic with a fork against the side of a large wooden bowl. Add anchovy and mash until a paste forms. Add mayonnaise, mashing into paste, then oil. Whisk in juice, broth, mustard, salt and pepper. (Dressing will be thin.)
Add romaine and croutons to bowl; toss with dressing. Sprinkle with Parmesan and toss again. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 155, Fat, total (g) 7, chol. (mg) 5, sat. fat (g) 2, carb. (g) 18, fiber (g) 2, pro. (g) 6, sodium (mg) 513, Percent Daily Values are based on a 2,000 calorie diet
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