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August 30, 2004
Caesar Salad
1/4 cup egg substitute
1 tablespoon fresh lemon juice
3 tablespoons extravirgin olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons anchovy paste
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fine sea salt
2 garlic cloves, minced
18 cups torn romaine and hearty field greens
2 cups Crisp Croutons
1/4 cup (1 ounce) grated fresh Parmesan cheese
Combine egg substitute and juice; gradually add oil, whisking constantly. Stir in vinegar and next 5 ingredients (vinegar through garlic). Place greens, croutons, and cheese in large bowl. Add dressing, and toss well to coat.
Totals include Crisp Croutons
Yield: 12 servings (serving size: 1 1/2 cups)
CALORIES 75 (48% from fat); FAT 4.4g (sat 0.9g, mono 2.8g, poly 0.5g); PROTEIN 3g; CARB 6g; FIBER 2g; CHOL 2mg; IRON 2mg; SODIUM 210mg; CALC 63mg
Posted by carcharhinid at August 30, 2004 08:29 PM