Caesar Salad 2 Recipe

  • 2 heads Romaine lettuce (large heads)
  • 4 tablespoons egg substitute
  • 1 garlic clove, peeled, sliced inch half (large)
  • 1/4 cup + 1 tablespoon extra virgin olive oil
  • 1/3 cup Worcestershire sauce
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon fresh cracked pepper
  • 1/2 cup grated fresh parmesan cheese
  • 3 slices whole wheat crusty French bread cut into 1 inch cubes
  • 1 tablespoon garlic olive oil
To make garlic olive oil, place garlic clove halves in 1/4 cup olive oil and set aside while you prepare your salad and croutons. Cut romaine lettuce lengthwise through the center of the rib and then into 1 1/2 inch pieces. With wire whisk, mix together the egg substitute, garlic olive oil less 1 tablespoon, Worcestershire sauce, lemon juice, salt and pepper. In medium size skillet, on medium high heat, add the 1 tablespoon garlic olive oil. Add the cubed bread and toss until cubes are crisp. To the prepared romaine pieces, add the dressing mixture and toss. Add the Parmesan cheese and toss together with fresh hot crusty croutons.

: This is the light & healthy version of the classic Caesar salad. As a variation you can add grilled fish, chicken or seafood and make it an entree.

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