Yield:

4 Servings

Ingredients:

 1/2   Loaf of italian bread; cut into 3/4-inch cubes 
 1/4  c  Extra virgin olive oil 
 1/2  c  Vegetable stock 
 1  ts  Anchovy paste 
 2  tb  Fresh lemon juice, lemon juice 
 2  tb  Balsamic vinegar 
 1  tb  Dijon mustard 
 1  ts  Worcestershire sauce 
 1   garlic, Raw garlic clove; minced and mashed to a paste with 1/4 teaspoon of salt 
 1/4  c  Freshly grated parmesan parmesan cheese 
 1   Head romaine; rinsed, spun dry, and cut into wide strips 
 1/4  c  Finely chopped red onions onion 

Preparation for Low Fat and Healthy Caesar salad Recipe:

Preheat oven to 350 degrees. In a large bowl, toss bread cubes with 1
teaspoon of the oil. Arrange on a sheet pan in a single layer and bake for
10 minutes, or until golden. Cool.
In a medium bowl, whisk together the stock, anchovy paste, lemon juice,
vinegar, mustard, Worcestershire sauce and garlic paste. In a slow, steady
stream, whisk in the remaining $$$$id=04053&amount=1&units=3$$olive oil$.
Season with salt and pepper and chill, covered, up to 2 days.
Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle
each salad with 1 tablespoon onion, the Parmesan cheese and the croutons.
Serve immediately.

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