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Caesar-Style Salad

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  • 1/2 c Plain nonfat yogurt
  • 1/2 ts Anchovy paste
  • 1 ts Fresh lemon juice
  • 1 ts Balsamic vinegar
  • 1 ts Dijon mustard
  • 1/2 ts Worcestershire sauce
  • 1 Garlic clove; minced and mashed into a paste with 1/4 teaspoon salt
  • 1/4 c Freshly grated Parmesan cheese; (about 1 ounce)
  • 1 Head romaine; rinsed, spun dry, and cut into wide strips (about 7 cups)
  • 1/4 c Finely chopped red onion


In a small food processor blend together yogurt, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce, garlic paste, 2 tablespoons Parmesan and salt and pepper to taste and transfer to a bowl or jar. Chill dressing, covered, at least 1 hour and up to 2 days.
Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle each salad with 1 tablespoon onion and 1/2 tablespoon remaining Parmesan.
Serves 4.
Gourmet March 1995
Converted by MC_Buster.
Per serving: 83 Calories (kcal); 1g Total Fat; (8% calories from fat); 8g Protein; 11g Carbohydrate; 2mg Cholesterol; 175mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.