Light Caesar Salad Food

LIGHT CREAMY CAESAR SALAD DRESSING

Steps:

• Puree in food processor.
• Croutons-Brush bread with olive oil and bake at 350 till golden.
• Remove from oven and gently brush surface of bread with a cut clove of garlic.
• Remove crust and cube.
• Toss with romain lettuce,dressing and extra parmisan cheese.

QUICK & LIGHT CAESAR DRESSING

Steps:

• Whisk together all the ingredients in a medium sized bowl, seasoning lightly with salt and pepper.
• Store in a covered container in the refrigerator for up to 1 week.

LIGHT CAESAR SALAD

Steps:

• Preheat oven to 350 degrees. In a medium bowl, mash 1 garlic clove with the salt to form a smooth paste. Add bread cubes, and toss to combine. Spread cubes in a single layer on a rimmed baking sheet. Bake until crisp and golden brown, about 20 minutes, turning once.
• Make the vinaigrette: In a small bowl, mince remaining garlic clove with the anchovy, if using, to form a smooth paste. Whisk in lemon juice, Worcestershire, mustard, and the pepper. Slowly whisk in the oil.
• In a large serving bowl, toss lettuce with vinaigrette and reserved croutons. Serve immediately, garnished with shaved Parmesan.

COOKING LIGHT'S CREAMY CAESAR SALAD DRESSING

Steps:

• 1. Drop the garlic halves through the opening in a blender lid with the blender on; process until minced.
• 2. Add the mayonnaise and the rest of the ingredients; process until well-blended.
• 3. Cover and chill at least 1 hour.

LIGHT CHICKEN CAESAR SALAD

Steps:

• Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes. Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender. Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board. Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper.
• Photograph by Christopher Testani