If the kids love Caesar salad, they'll appreciate this version of the classic — updated with radicchio and crunchy herbed croutons. Light mayonnaise and no oil cut the fat.
- Portion size 8 servings
Ingredients
Croutons:
Dressing:
Method
Croutons: In large bowl, whisk together parsley, 1/4 cup (50 mL) water, oil, garlic and basil; add bread cubes and toss to combine. Spread on baking sheet; bake in 425°F (220°C) oven, stirring twice, for 15 minutes or until golden and crunchy. Let cool on pan on rack. (Croutons can be made ahead and stored in airtight container for up to 2 days.)
Dressing: In small bowl, whisk together mayonnaise, lemon juice, 3 tbsp (50 mL) water, mustard, Worcestershire sauce, salt, pepper, sugar, anchovy paste and garlic. Stir in 3 tbsp (50 mL) of the cheese. (Dressing can be covered and refrigerated for up to 4 hours.)
Divide romaine leaves evenly among 8 salad plates. Arrange radicchio in centre. Drizzle with dressing; top with croutons. Sprinkle with remaining cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 316 mg
- Protein 4 g
- Calories 125.0
- Total fat 7 g
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 9.0
- Folate 43.0
- Calcium 7.0
- Vitamin A 17.0
- Vitamin C 30.0
