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Low Fat Caesar Salad ( WW Points- 2.17)

Created by VegGirl on February 28, 2013

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.