Lemony Caesar Salad Recipe
My Caesar salad has the same fresh, classic flavor as one I used to order at a steak house in Saskatoon. Making it at home lets me adjust the garlic—if I want it zesty, I add two cloves. (I believe you can never have too much garlic!)
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/8 teaspoon pepper
- 2 tablespoons lemon juice
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon ground mustard
- 1 cup shredded parmesan cheese
- 1 garlic clove peeled
- 4 to 6 cups torn romaine
- Carbohydrate 1.51000911751728 g
- Cholesterol 14.4 mg
- Fat 12.2949502209405 g
- Fiber 0.0783192098154691 g
- Protein 7.70090477768521 g
- Saturated Fat 4.4107483625658 g
- Serving Size 1 1 -6 serving (32g)
- Sodium 346.472340545152 mg
- Sugar 1.43168990770181 g
- Trans Fat 0.304178337572653 g
- Calories 147 calories
Directions For dressing, combine the first seven ingredients in a blender; cover and process until blended. Place romaine in a salad bowl. Drizzle with desired amount of dressing; sprinkle with Parmesan cheese and toss to coat. Refrigerate any remaining dressing. Yield: 4-6 servings. Originally published as Lemony Caesar Salad in Taste of Home August/September 2005, p 7 Nutritional Facts 1 serving (1 cup) equals 223 calories, 22 g fat (5 g saturated fat), 10 mg cholesterol, 431 mg sodium, 2 g carbohydrate, 1 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
