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Caesar Salad with Creamy Roasted Garlic Dressing

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  • 1 Head roasted garlic 1
  • 1 ts Anchovy paste; or 2 minced anchovies, optional 5 mL
  • 1/3 c Low fat yogurt 75 mL
  • 1/4 c Grated Parmesan cheese 50 mL
  • 1 ts Dijon mustard and Worcestershire sauce 5 mL
  • 2 tb Red wine vinegar and olive oil 25 mL
  • Salt and pepper to taste
  • 3 sl Crusty whole wheat or white bread; cut in 1"/2.5 cm cubes (2 cups/500 mL) 3 (1-inch/2.5 cm.)
  • 1 lg Head Romaine lettuce cut in bite size; (10 cups/2.5L) 1 pieces
  • 2 Tomatoes; (cut in wedges) 2


To make dressing, in food processor or blender, blend together roasted garlic, anchovy paste, mustard, Worcestershire, vinegar, oil, yogurt and Parmesan. Taste and season with salt and pepper. Refrigerate until ready to use.
To make croutons, spread bread cubes on baking sheet. Bake at 375F/190C for 10 to 12 minutes, or until crunchy. Stir once or twice during baking time.
Just before serving, toss lettuce with desired amount of dressing and top with croutons. Garnish with tomatoes.
Converted by MC_Buster.
NOTES : This terrific lower fat version of the popular salad is from More HeartSmart Cooking with Bonnie Stern. The dressing is also a perfect dip for vegetables, chicken fingers or shrimp. Makes 6 servings.
Converted by MM_Buster v2.0l.