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.

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  • 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
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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