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Name: Caesar-Style Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Fresh Lemon Juice; 1/2 ts Worcestershire Sauce; 1 Head romaine; rinsed, spun; 1 ts Dijon mustard; ; into a paste with; ; 1/4 teaspoon salt; 1/2 ts Anchovy paste; 1 ts Balsamic vinegar; ; cups); ; strips (about 7; ; and cut into wide; 1/4 c Finely chopped red onion; 1 Garlic clove; minced and; 1/4 c Grated Parmesan fresh; 1/2 c Plain nonfat yogurt

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INGREDIENTS

1 ts Fresh Lemon Juice
1/2 ts Worcestershire Sauce
1 Head romaine; rinsed, spun
1 ts Dijon mustard
; into a paste with
; 1/4 teaspoon salt
1/2 ts Anchovy paste
1 ts Balsamic vinegar
; cups)
; strips (about 7
; and cut into wide
1/4 c Finely chopped red onion
1 Garlic clove; minced and
1/4 c Grated Parmesan ; fresh
1/2 c Plain nonfat yogurt

Servings

INSTRUCTIONS

In a small food processor blend together yogurt, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce, garlic paste, 2 tablespoons Parmesan and salt and pepper to taste and transfer to a bowl or jar. Chill dressing, covered, at least 1 hour and up to 2 days. Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle each salad with 1 tablespoon onion and 1/2 tablespoon remaining Parmesan. Serves 4. Gourmet March 1995 Per serving: 83 Calories (kcal); 1g Total Fat; (8% calories from fat); 8g Protein; 11g Carbohydrate; 2mg Cholesterol; 175mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Caesar-Style Salad

1 ts Fresh Lemon Juice
1/2 ts Worcestershire Sauce
1 Head romaine; rinsed, spun
1 ts Dijon mustard
 ; into a paste with
 ; 1/4 teaspoon salt
1/2 ts Anchovy paste
1 ts Balsamic vinegar
 ; cups)
 ; strips (about 7
 ; and cut into wide
1/4 c Finely chopped red onion
1 Garlic clove; minced and
1/4 c Grated Parmesan fresh
1/2 c Plain nonfat yogurt

In a small food processor blend together yogurt, anchovy paste, lemon  juice, vinegar, mustard, Worcestershire sauce, garlic paste, 2  tablespoons Parmesan and salt and pepper to taste and transfer to a  bowl or jar. Chill dressing, covered, at least 1 hour and up to 2  days.    Divide romaine among 4 bowls and drizzle dressing over salads.  Sprinkle each salad with 1 tablespoon onion and 1/2 tablespoon  remaining Parmesan.    Serves 4.    Gourmet March 1995        Per serving: 83 Calories (kcal); 1g Total Fat; (8% calories from  fat); 8g Protein; 11g Carbohydrate; 2mg Cholesterol; 175mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0  Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (223g)
Recipe Makes: 1 servings

Calories: 259
Calories from Fat: 74 (29%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.5g
Cholesterol 27.6mg		9 %
Sodium 738.2mg		25 %
Potassium 404.6mg		11 %
Total Carbohydrate 30g		9 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 28.6g
Protein 16.8g		24 %
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.

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Calories per serving: 259

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