Lighter Caesar Salad


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All the taste of a caesar salad, without all the fat

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  • 1 large head romaine lettuce
  • 3/4 C. olive oil
  • 1/4 C. red wine vinegar
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1 clove garlic, crushed
  • 1 lemon, halved
  • fresh ground black pepper
  • 1/4 C. freshly grated Parmesan cheese
  • garlic croutons

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Wash romaine under cold running water. Trim core, and separate stalk into leaves; discard wilted or discolored portions. Shake leaves to remove moisture. Place romaine in a large zip-top plastic bag; chill at least 2 hours. Combine olive oil and next 4 ingredients in a jar. Cover tightly, and shake vigorously. Set aside. Cut coarse ribs from large leaves of romaine; tear leaves into bite-size pieces, and place in a large salad bowl. Pour dressing over romaine; toss gently until coated. Squeeze juice from lemon halves over salad. Grind a generous amount of pepper over salad; sprinkle with cheese. Toss, top with garlic croutons and serve.

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