| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
servings |
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 |
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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