Beat the Heat: Low-Fat Caesar Salad
This refreshing salad can accompany grilled chicken or shrimp, or works as a side addition to a larger meal.
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.