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Lemony Caesar Salad
Source: dLife

A terrific recipe for Caesar salad and a blended dressing with a tasty twist.

Rating:
Prep Time: 20 minutes
Cook Time: 8 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 133.9
Total Carbs 7.6 g
Dietary Fiber 1.3 g
Sugars 2.2 g
Total Fat 9.6 g
Saturated Fat 2.3 g
Unsaturated Fat 0.9 g
Potassium 37.5 mg
Protein 4.9 g
Sodium 244.9 mg
Dietary Exchanges
2 Fat , 1 Vegetables , 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  eggs
0.3333 cup  low sodium chicken broth
1 tsp  anchovy paste
3 tbsp  olive oil
1 tsp  fresh lemon peel
2 tbsp  fresh lemon juice
1 tsp  dijon mustard
0 1/4 tsp  Worcestershire sauce
1 each  medium garlic cloves
10 cup  romaine lettuce
0 1/2 cup  fresh cherry tomatoes
1 cup  plain croutons
0 1/4 cup  grated Parmesan cheese
1 tsp  black peppercorns
Directions
  1. For dressing, in a blender container or food processor bowl combine egg, chicken broth, anchovy paste or fillets, oil, lemon peel, lemon juice, mustard, and Worcestershire sauce.
  2. Cover and blend or process until smooth. Transfer dressing to a small saucepan.
  3. Cook and stir over low heat for 8 to 10 minutes or until thickened. Do not boil. Transfer dressing to a small bowl. Cover with plastic wrap and chill in the refrigerator for 2 to 24 hours.
  4. To serve, rub the inside of a wooden salad bowl with the cut sides of the garlic clove and discard garlic clove.
  5. Add romaine, cherry tomatoes, croutons, and Parmesan cheese to salad bowl. Pour dressing over salad. Toss lightly to coat.
  6. Transfer to salad plates and grind black pepper over each serving.

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