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.



by 6  people


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

Directions
1.
Heat oven to 400 degrees F. Spread bread cubes on cookie sheet. Bake 5 to 8 minutes, until toasted. Cool.
2.
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.)
3.
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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