Caesar Salad

Our lightened-up version of this classic romaine salad lets you enjoy a favorite without all the calories and fat of the original.

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Caesar Salad
Makes: 4  servings Prep 20 mins Bake 400°F 5 mins


  • 4 ounces  French bread, cubed
  • 1 medium garlic clove, chopped
  • 2 anchovy fillets
  • 1 tablespoon  light mayonnaise
  • 1 tablespoon  extra-virgin olive oil
  • 2 tablespoons  fresh lemon juice
  • 1 tablespoon  chicken broth
  • 1/2 teaspoon  Dijon mustard
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  freshly ground pepper
  • 1 pound head (1-1/4 pounds) romaine lettuce, leaves torn into pieces with ribs removed
  • 2 tablespoons  shredded Parmesan cheese


1. Heat oven to 400 degrees F. Spread bread cubes on cookie sheet. Bake 5 to 8 minutes, until toasted. Cool.

2. Mash garlic with a fork against the side of a large wooden bowl. Add anchovy and mash until a paste forms. Add mayonnaise, mashing into paste, then oil. Whisk in juice, broth, mustard, salt and pepper. (Dressing will be thin.)

3. Add romaine and croutons to bowl; toss with dressing. Sprinkle with Parmesan and toss again. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)155,
  • Fat, total(g)7,
  • chol.(mg)5,
  • sat. fat(g)2,
  • carb.(g)18,
  • fiber(g)2,
  • pro.(g)6,
  • sodium(mg)513,
  • Percent Daily Values are based on a 2,000 calorie diet
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