The Caesar Salad was invented in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico. The original, which included raw eggs, has undergone some modernization over the years. Shredding Parmesan from a block of cheese instead of using pregrated adds a nice touch to this classic American salad.
3 ounces whole-wheat Italian bread, cut into 1/2-inch cubes
1/4 cup plain fat-free yogurt
1 tablespoon reduced-fat mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon water
1-1/2 teaspoons anchovy paste
1/2 teaspoon pepper
8 cups torn romaine lettuce
1/4 cup grated Parmesan cheese
1 In a toaster oven or under the broiler, toast the bread cubes for about 1 minute, or until crisp.
2 In a large bowl, combine the yogurt, mayonnaise, lemon juice, water, anchovy paste, and pepper, whisking until smooth and blended.
3 Add the bread cubes, lettuce, and Parmesan, and toss to coat. Makes 4 servings
Makes 4 servings.
Per serving: 123 calories, 4.2g total fat (1.3g saturated), 6mg cholesterol, 3g dietary fiber, 17g carbohydrate, 7g protein, 324mg sodium.