My all-time favorite salad is the Caesar Salad. Following is my delicious low-fat version of this
dressing. I promise you that your guests will never know the difference! I make this low-fat version all of time. I have served it with
Thanksgiving and Christmas dinners. No one seem to know that I have reduced the fat and calories
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
Diet Recipe Index. Also check out my
Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
Check out Linda's wonderful
Salad and Salad Dressing Recipes.
Low-Fat Caesar Salad Recipe:
Salad and Salad Dressing,
Yields: 1/2 cup
Prep time: 15 min
1 to 2 finely chopped or minced
garlic cloves with inner green germ
anchovy fillet, mashed*
Pinch of coarse
Juice of one
3 drops Worcestershire sauce
1/2 cup low-fat or light mayonnaise
2 to 3 tablespoons water
(to achieve desired thickness)
2 to 3 heads Romaine lettuce, hearts and tender leaves only
1/2 to 3/4 cup croutons
2 tablespoons (1/4 cup) freshly-grated Parmesan cheese (Parmigiano Reggiano)
* Use only good-quality Spanish or Portuguese
anchovies in your dressing. Anchovy paste may be substituted (approximately two inches
squeezed from the tube will provide the equivalent taste of one anchovy fillet).
** Fresh lemon juice is essential. Some chefs
squeeze the lemon through a cheesecloth to ensure that only the juice ends up in the
salad. If you are careful to keep the lemon seeds out of the salad, a simple squeeze will
do. Sometimes I add more lemon juice. Taste to adjust.
*** You can cut the fat even more if you use
fat-free mayonnaise. I personally like using the light or reduced fat mayonnaise as it gives better
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.
Store in the refrigerator and let come to room temperature before serving.
How to assemble Caesar Salad:
Separate the Romaine leaves and discard the coarse outer leaves. I also like to remove the woody rib from from the Romaine
leaves by tearing away the outer leaves fro the rib. Wash, drain, and pat dry with paper towels or spin dry the remaining leaves. Romaine
lettuce should be prepared ahead of time and refrigerated until ready to use as they are best well chilled. After rinsing and drying, I like to store the leaves
by rolling them in kitchen towels and then place in the refrigerator until ready to use. This will give you wonderfully crisp Romaine leaves.
When ready to use, tear Romaine leaves into bite-size pieces.
In a large wooden salad bowl, add 1/3 of the prepared Low-Fat Caesar Salad Dressing and toss with the croutons until well coated.
Add the Romaine lettuce pieces and the remaining dressing; toss until coated.
Sprinkle the top with the freshly-grated Parmesan Cheese.