Since our recipe expert Michelle Gilliss is on vacation this week, I volunteered to take on "Hey Danvers, What's For Dinner?"

Now, I'll admit, I am by no means a chef. In fact, if my roommates from college saw that I wrote a food column, they'd probably be worried for readers. So, I decided to  seek help from someone that I trust, and who has a little bit more experience in the kitchen than me: my mother. 

Whenever my family has holiday parties, barbecues, or any social gathering, my mother makes a delicious, low fat caesar salad that is always the first item on the table to run out. 

I made this dressing, it was easy, and it was delicious. And if I can make it, then anyone can. 

Plus, in this heat, it's a refreshing summer dinner with grilled chicken or shrimp on top, or as a side to a larger meal. 

Mom's Low-Fat Caesar Salad  

• 1/4 c grated parmesan cheese
• 1/4 c low fat mayo
• 1/4 c h2o
• 2 tablespoons fresh lemon juice
• 1/2 tsp. anchovy paste
• 1/2 tsp worcestershire sauce
• 1/4 tsp pepper
• 1/8 tsp dry mustard
• 2 large cloves of garlic- minced (more if you love garlic)
• fresh croutons
• 1 head romaine lettuce- washed and torn into bite sized pieces
• fresh grated parmesan cheese

Combine first 9 ingredients and stir well with a wisk, or combine in a ball jar and shake. Toss with romaine lettuce, top with croutons and fresh grated parm cheese. Serve immediately. 

*The dressing can be made and refrigerated a day before use, but once it's tossed in with the lettuce, it should be eaten immediately.