Caesar Salad

We've given high-calorie Caesar a healthy makeover. We coated the croutons with cooking spray instead of olive oil, then replaced egg yolk with light mayonnaise to keep the classic dressing’s creamy texture — without the classic guilt.

Serves: 6

Yields: 6 first-course servings

Total Time: 25 min

Prep Time: 15 min

Cook Time: 10 min

Oven Temp: 400

Ingredients:

• 4 ounce(s) Italian bread
• 1 clove(s) garlic, cut in half
• Nonstick olive oil cooking spray
• 1/4 cup(s) light mayonnaise
• 1/4 cup(s) freshly grated Parmesan cheese
• 3 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) olive oil
• 1 teaspoon(s) anchovy paste
• Coarsely ground black pepper
• 1 package(s) (18-ounce) hearts of romaine lettuce, torn into bite-size pieces

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Directions

1. Preheat oven to 400 degrees F.
2. Cut bread into 1/2-inch-thick slices. Rub bread slices, on both sides, with cut sides of garlic. Cut bread into 1/2-inch cubes; place in jelly-roll pan. Spray bread liberally with cooking spray. Bake 10 minutes or until golden-brown and crisp. Cool croutons in pan.
3. Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise, Parmesan, lemon juice, olive oil, anchovy paste, and 1/4 teaspoon pepper.
4. Add lettuce and croutons to dressing in bowl; toss to coat.

Nutritional Information
(per serving)

Calories	140
Total Fat	8g
Saturated Fat	2g
Cholesterol	7mg
Sodium	280mg
Total Carbohydrate	13g
Dietary Fiber	2g
Sugars	--
Protein	4g
Calcium	--

[source]