This take on classic Caesar salad uses nonfat yogurt in place of oil and egg (or oil and mayonnaise) for a lean but creamy dressing that is enhanced by grated Parmesan.
Recipe information
Yield
Serves 4
Ingredients
1
/2 cup plain nonfat yogurt
1
/2 teaspoon anchovy paste
1
teaspoon fresh lemon juice
1
teaspoon balsamic vinegar
1
teaspoon Dijon mustard
1
/2 teaspoon Worcestershire sauce
1
garlic clove, minced and mashed into a paste with 1/4 teaspoon salt
1
/4 cup freshly grated Parmesan cheese (about 1 ounce)
1
head romaine, rinsed, spun dry, and cut into wide strips (about 7 cups)
1
/4 cup finely chopped red onion
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Preparation
Step 1
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.
Step 2
Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle each salad with 1 tablespoon onion and 1/2 tablespoon remaining Parmesan.
Nutrition Per Serving
Each serving: 63 calories
2.2 g fat
(31% of calories from fat)
#### Nutritional analysis provided by Gourmet