No-Guilt Caesar Salad
Ingredients
- 2 tablespoons grated Parmesan
- 1/2 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1/2 teaspoon white-wine vinegar
- 1/2 teaspoon Worcestershire sauce
- 2 ounces drained silken tofu
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 tablespoons olive oil
- 3 heads romaine lettuce hearts, torn
- 4 tablespoons grated Parmesan
- 16 croutons
Preparation
In a blender, combine 2 tablespoons Parmesan, Dijon mustard, minced garlic, white-wine vinegar, Worcestershire sauce, drained silken tofu, salt, and black pepper. Add to running blender 1 1/2 tablespoons olive oil in stream until blended (1-2 minutes). Add 1 more tablespoon olive oil; blend (1-2 minutes). Divide torn romaine lettuce hearts among 4 bowls; top each with 2 tablespoons dressing, 1 tablespoon grated Parmesan, and 4 croutons.
- Yield: Serves 4 (serving size: 1 2/3 cups salad)
Celebrity chef Alton Brown serves up a terrific first course in his No-Guilt Caesar Salad. The guilt-free salad dressing is creamy and garlicky with none of the traditional fat--thanks to the silken tofu.
Nutritional Information
| Calories per serving: | 146 |
|---|---|
| Fat per serving: | 11.1g |
| Saturated fat per serving: | 2.5g |
| Monounsaturated fat per serving: | 6.9g |
| Polyunsaturated fat per serving: | 1.2g |
| Protein per serving: | 5g |
| Carbohydrates per serving: | 7g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 7mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 333mg |
| Calcium per serving: | 145mg |
Good to Know
Alton Brown—who created this recipe—is the host of Food Network’s Good Eats, author of seven cookbooks, and commentator on Iron Chef America.
Alton Brown
