Caesar Salad With Herb Croutons
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| === SALAD === | ||
| 1 | Head Romaine lettuce | |
| 1 | c | Herb Croutons |
| 1 | T | Grated Parmesan-style soy |
| cheese | ||
| 1/2 | c | Caesar Dressing |
| === HERB CROUTONS === | ||
| 1 | Fat-free baguette or | |
| Loaf of fat-free bread | ||
| 2 | T | Chopped fresh basil or |
| 1 | T | Dried basil |
| 1 | T | Chopped fresh rosemary |
| 1 | T | Chopped fresh parsley |
| 1 | t | Granulated garlic |
| Canola-oil cooking spray | ||
| === CAESAR DRESSING === | ||
| 1/2 | t | Chopped garlic |
| 1/2 | c | Low-fat silken tofu, 4 oz |
| 1/3 | c | Water |
| 1/4 | c | Fresh lemon juice |
| 1 | T | White miso paste |
| 2 | t | Dijon mustard |
| 1 | T | Grated Parmesan-style soy |
| cheese or whey | ||
| Powder | ||
| 1 1/2 | t | Granulated garlic |
| 1 | t | Granulated onion |
| 1/4 | t | Cracked black pepper |
| 1/4 | t | Worcestershire sauce |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 225
Calories From Fat: 113
Total Fat: 13g
Cholesterol: 37.4mg
Sodium: 701.2mg
Potassium: 559.6mg
Carbohydrates: 10g
Fiber: 4.8g
Sugar: 2.7g
Protein: 19.3g