No-Guilt Caesar Salad

No-Guilt Caesar Salad Levi Brown


  • 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


  1. 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.

    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. 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.
  • Yield: Serves 4 (serving size: 1 2/3 cups salad)

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
Carbohydrate per serving: 7g
Fiber per serving: 2g
Cholesterol per serving: 7mg
Iron per serving: 2mg
Sodium per serving: 333mg
Calcium per serving: 145mg