Caesar Salad

Servings = 8 | Serving size =1 small salad

This recipe can be multiplied by 2.

The dressing keeps well tightly sealed in the refrigerator for about 5 – 7 days.

2 cloves garlic
2 anchovy filets
1/4 tsp fresh ground black pepper
2 Tbsp fresh lemon juice
2 Tbsp Dijon mustard
2 Tbsp honey
1 1/2 ounces Parmigiano-Reggiano
1/2 cup non-fat yogurt
2 heads romaine lettuce
1 cup reduced-fat croutons

Place the garlic, anchovies, pepper, lemon juice, mustard, honey, parmesan cheese and yogurt in a blender and process until smooth.

Chill for at least 2 hours.

Rinse the lettuce, drain and spin dry. Cut crosswise and place in refrigerator until needed.

Toss together with the romaine lettuce and croutons.

Nutrition Facts

Serving size: 4 to 5 ounce salads | Servings 8

Calories 94 | Calories from Fat 20

Amount Per Serving (% Daily Value)

Total Fat 2g (4%) | Saturated Fat 1g (5%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 5 mg (2 %) | Sodium 219 mg (9 %)

Total Carbohydrates 14g (5%) | Sugars 8g

Dietary Fiber 4g (15%) | Protein 6g

Vitamin A 182% | Vitamin C 67 % | Calcium 16% | Iron 10%

Vitamin K 161 mcg  | Potassium  457 mg | Magnesium  31 mg

 
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