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Name: Caesar Salad with Creamy Roasted Garlic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Anchovy paste; or 2 minced; ; 5 mL; 1/4 c Grated Parmesan cheese 50 mL; 2 tb Red wine vinegar and olive; ; mL; 1/3 c Low fat yogurt 75 mL; 1 ts Dijon mustard and; salt and pepper to taste; ; anchovies, optional; ; sauce 5 mL; 1 Head roasted garlic 1

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INGREDIENTS

1 ts Anchovy paste; or 2 minced
; 5 mL
1/4 c Grated Parmesan cheese 50 mL
2 tb Red wine vinegar and olive
; mL
1/3 c Low fat yogurt 75 mL
1 ts Dijon mustard and
salt and pepper ; to taste
; anchovies, optional
; sauce 5 mL
1 Head roasted garlic 1

INSTRUCTIONS

MMMMM---------------------------SALAD-------------------------------- 3 sl Crusty whole wheat or white -bread; cut in 1"/2.5 cm ; cubes (2 cups/500 ; mL) 3 (1-inch/2.5 ; cm.) 1 lg Head Romaine lettuce cut in -bite size; (10 cups/2.5L) 1 ; pieces 2 Tomatoes; (cut in wedges) 2 To make dressing, in food processor or blender, blend together roasted garlic, anchovy paste, mustard, Worcestershire, vinegar, oil, yogurt and Parmesan. Taste and season with salt and pepper. Refrigerate until ready to use. To make croutons, spread bread cubes on baking sheet. Bake at 375F/190C for 10 to 12 minutes, or until crunchy. Stir once or twice during baking time. Just before serving, toss lettuce with desired amount of dressing and top with croutons. Garnish with tomatoes. NOTES : This terrific lower fat version of the popular salad is from More HeartSmart Cooking with Bonnie Stern. The dressing is also a perfect dip for vegetables, chicken fingers or shrimp. Makes 6 servings.

NOTES

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Caesar Salad with Creamy Roasted Garlic Dressing

1 ts Anchovy paste; or 2 minced
 ; 5 mL
1/4 c Grated Parmesan cheese 50 mL
2 tb Red wine vinegar and olive
 ; mL
1/3 c Low fat yogurt 75 mL
1 ts Dijon mustard and
 salt and pepper to taste
 ; anchovies, optional
 ; sauce 5 mL
1 Head roasted garlic 1

MMMMM---------------------------SALAD--------------------------------      3 sl Crusty whole wheat or white           -bread; cut in 1"/2.5 cm           ; cubes (2 cups/500           ; mL) 3 (1-inch/2.5           ; cm.)      1 lg Head Romaine lettuce cut in           -bite size; (10 cups/2.5L) 1           ; pieces      2    Tomatoes; (cut in wedges) 2   To make dressing, in food processor or blender, blend together roasted  garlic, anchovy paste, mustard, Worcestershire, vinegar, oil, yogurt  and Parmesan. Taste and season with salt and pepper. Refrigerate  until ready to use.    To make croutons, spread bread cubes on baking sheet. Bake at  375F/190C for 10 to 12 minutes, or until crunchy. Stir once or twice  during baking time.    Just before serving, toss lettuce with desired amount of dressing and  top with croutons. Garnish with tomatoes.        NOTES : This terrific lower fat version of the popular salad is from  More HeartSmart Cooking with Bonnie Stern. The dressing is also a  perfect dip for vegetables, chicken fingers or shrimp. Makes 6  servings.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 155mg		5 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.