Light Caesar Salad
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.
Servings: 4
Ingredients:
| 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% |
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1/4 cup (50 mL) grated parmesan cheese
1/4 cup (50 mL) light mayonnaise
2 tbsp (25 mL) white_wine_vinegar
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) water
1 tbsp (15 mL) dijon mustard
1 tsp (5 mL) worcestershire sauce
1 clove garlic, minced
Pinch each salt and pepper
8 cups (2 L) torn romaine lettuce (1 small head)
1 cup (250 mL) prepared croutons
2 tbsp (25 mL) crumbled cooked bacon
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
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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.
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