Low Fat Caesar Salad ( WW Points- 2.17)
Recipe: #8325
February 28, 2013
Categories: Salads, Vegetable Salad, Lettuce, Brunch, Easter, Fathers Day, July 4th, Labor Day, Mothers Day Gluten-Free, Heart Healthy, Low Fat, No Eggs, Special Diet - Weight Watchers etc., more
"You could add on croutons but it will increase the fat. Fresh lemon juice is essential for best taste. You can cut the fat even more if you use fat-free mayonnaise (6 servings/ 2.17 WW Points)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (237.6 g)
- Calories 209.4
- Total Fat - 8.5 g
- Saturated Fat - 1.8 g
- Cholesterol - 20.6 mg
- Sodium - 476.7 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 1.9 g
- Sugars - 10.1 g
- Protein - 9.4 g
- Calcium - 86.6 mg
- Iron - 1.5 mg
- Vitamin C - 4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice, Worcestershire sauce, mayonnaise, and water. When the dressing is well combined and to the desired thickness you wish, whisk in 2 tablespoons freshly-grated Parmesan cheese. Refrigerate until ready to serve.
Step 2
Romaine leaves: Separate the Romaine leaves and discard the coarse outer leaves. Wash, drain, and pat with paper towels or spin dry the remaining leaves. Note: Lettuce should be prepared ahead of time and refrigerated until ready to use as they are best well chilled. When ready to use, tear Romaine leaves into bite-size pieces.
Step 3
To assemble salad: In a large salad bowl, add the Romaine lettuce pieces, croutons, and the dressing, a little at a time; toss until coated. NOTE: I usually don't need to use all the dressing.
Step 4
To serve: Divide the salad between chilled salad plates and sprinkle each salad with the remaining Parmesan cheese and coarsely-ground pepper.
Step 5
Serve immediately.
Tips
No special items needed.
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