Light Caesar Salad
Light Caesar Salad
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 171 |
| pro | 7 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | 2 g |
| chol | 12 mg |
| sodium | 392 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 13 |
| vit A | 30 |
| vit C | 45 |
| folate | 74 |
Test Kitchen Manager Heather Howe's daughters, Rebecca, 10, and Olivia, 7, always ask for Caesar salad. They love to wash the lettuce, spin it dry and tear it into bite-size pieces.
Ingredients
- 1/4 cup grated Parmesan cheese
- 1/4 cup light mayonnaise
- 2 tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp water
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 clove garlic, minced
- 1 pinch salt
- 1 pinch pepper
- 8 cups romaine lettuce, torn, 1 small head
- 1 cup prepared croutons
- 2 tbsp cooked bacon, crumbled
Preparation
In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce, garlic, salt and pepper until smooth. (Make-ahead: Cover and refrigerate for up to 3 days.)
Place lettuce in large bowl. Add dressing; toss until evenly coated. Sprinkle with croutons and bacon.
Additional information :
Tip: Look for packages of cooked, crumbled bacon in the deli section of the supermarket. It's handy in the fridge to sprinkle on salads and add to pasta sauces, omelettes and frittatas.
Source : Canadian Living Magazine: April 2004
- Keywords : Appetizers; Salad; Make-Ahead; Lettuce; Parmesan;
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