Caesar Salad

Caesar Salad

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup egg substitute
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons anchovy paste
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fine sea salt
2 cloves garlic, minced
18 cups torn romaine and hearty field greens
2 cups Crisp Croutons
1/4 cup (1 ounce) grated fresh Parmesan cheese
Crisp Croutons:
6 cups (1/2-inch) cubed sourdough or French bread
(6 ounces)
1 tablespoon butter, melted
1 teaspoon paprika
1 tablespoon onion powder

Combine egg substitute and juice; gradually add oil, whisking constantly.
Stir in vinegar and next 5 ingredients (vinegar through garlic). Place
greens, croutons and cheese in a large bowl. Add dressing, and toss well
to coat.

serving size: 1 1/2 cups - (totals include Crisp Croutons) - 75 cal, 4.4g
fat (0.9g sat, 2.8g mono, 0.5g poly), 3g pro, 6g carb, 2g fiber, 2mg chol,
210mg sod, 63mg calc

For croutons, preheat oven to 350 degrees.

Combine all ingredients in a roasting or jelly roll pan; toss well to
coat. Bake at 350 for 20 minutes or until toasted, turning once.

24 cal, 0.7g fat, 0.7g pro, 4g carb, 0.2g fiber, 1mg chol, 0.2mg iron,
48mg sod, 6mg calc.



Source:
"Cooking Light-10/03"
I would leave out the croutons or make then whole wheat