Caesar Salad
Vegetarian Times Issue: February 1, 2003 p.62
This very popular salad can often become a caloric trap to the unwary—and usually isn’t vegetarian because of anchovies in the dressing. This version strips away unwanted calories and fat, yet retains a full flavor.
Directions
- Preheat oven to 375F.
- Place diced baguette on baking sheet, and bake until golden brown, about 10 minutes. Remove from oven.
- Place tofu, honey, soy cheese, lemon juice, vinegar, mustard, garlic and capers in blender or food processor, and process. Season with salt and pepper.
- To assemble salad, place lettuce in salad bowl. Add 1/4 cup croutons and half of dressing. Toss well to coat leaves evenly with dressing. Garnish with another 1/4 cup croutons. Serve immediately.
ingredient list
SERVES 4
- 1 day-old, nonfat baguette, preferably whole wheat, cut in 3/8-inch dice
- 1/2 cup soft tofu
- 1/4 tsp. honey
- 2 Tbs. grated Parmesan-style soy cheese
- 1 Tbs. fresh lemon juice
- 1 Tbs. red wine vinegar
- 2 tsp. Dijon mustard
- 1 clove garlic, minced
- 1 tsp. chopped capers
- Salt to taste
- 1/8 tsp. black pepper
- 1 large head romaine lettuce, heart and tender leaves, washed, dried and chopped into bite-size pieces
Nutritional Information
Per Serving:
| Calories |
110 |
| Protein |
9g |
| Total fat |
4g |
| Saturated fat |
g |
| Carbs |
12g |
| Cholesterol |
mg |
| Sodium |
210mg |
| Fiber |
3g |
| Sugars |
2g |
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