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Caesar Salad with Herb Croutons


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Ingredients:

  • === SALAD ===
  • 1 Head Romaine lettuce
  • 1 c Herb Croutons
  • 1 tb Grated Parmesan-style soy cheese
  • 1/2 c Caesar Dressing
  • === HERB CROUTONS ===
  • 1 Fat-free baguette or
  • Loaf of fat-free bread
  • 2 tb Chopped fresh basil or
  • 1 tb Dried basil
  • 1 tb Chopped fresh rosemary
  • 1 tb Chopped fresh parsley
  • 1 ts Granulated garlic
  • Canola-oil cooking spray
  • === CAESAR DRESSING ===
  • 1/2 ts Chopped garlic
  • 1/2 c Low-fat silken tofu; (4 oz)
  • 1/3 c Water
  • 1/4 c Fresh lemon juice
  • 1 tb White miso paste
  • 2 ts Dijon mustard
  • 1 tb Grated Parmesan-style soy cheese or whey
  • Powder
  • 1 1/2 ts Granulated garlic
  • 1 ts Granulated onion
  • 1/4 ts Cracked black pepper
  • 1/4 ts Worcestershire sauce

Directions:

HERB CROUTONS: Preheat oven to 350 degrees. Cut bread into 1/2-inch slices and then into 1-inch squares with a serrated knife. Place squares in a bowl. Add basil, rosemary, parsley, and garlic to bowl, and toss well. Spray a baking sheet once with cooking spray. Place croutons on sheet, and bake until croutons are light brown, about 20 minutes. Use right away or cool to store. (The croutons will keep up to 1 month if stored in an airtight container.) CAESAR DRESSING: Place garlic in a food processor fitted with a metal blade, and chop finely. Scrape down sides of work bowl. Add remaining ingredients, and process until smooth. Dressing will keep up to 4 days stored in a glass container in the refrigerator. If it thickens, add a little water to thin it. (Makes 1 cup) SALAD: Wash romaine, and dry in a salad spinner or by patting with paper towels. Tear into bite-size pieces. (Tearing lettuce, rather than cutting with a knife, keeps it from turning brown at the edges.) Place lettuce, croutons, soy cheese, and dressing in a bowl, and toss. Serve. Serves 4.
 
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe adapted from "The Taste for Living Cookbook," by Beth Ginsberg and Mike Milken
 
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
 
Recipe by: Beth Ginsberg and Mike Milken
 
Converted by MM_Buster v2.0l.