Caesar Salad and Meat Variations

Course : Salads
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

6 tablespoons shredded fresh parmesan cheese -- divided
1/4 cup lowfat buttermilk
2 teaspoons lemon juice
1 1/2 teaspoons anchovy paste
1/4 teaspoon worcestershire sauce
1/8 teaspoon pepper
1 clove garlic
1/3 cup plain fat-free yogurt
20 ounces romaine salad --or 16 cups sliced romaine lettuce
1 cup fat-free garlic and onion croutons
 

Preparation / Directions:

1. Place 4 tablespoons cheese and next 6 ingredients in a blender; process until smooth. Pour into a bowl; stir in yogurt. Combine lettuce and croutons in a bowl. Drizzle dressing over salad; toss gently to coat. Spoon salad into individual bowls; sprinkle evenly with remaining cheese Creole-Shrimp Caesar Salad: Prepare salad as directed. Combine 1 pound large shrimp, peeled and deveined, and 1 1/2 tablespoons salt-free Creole spice blend; toss well to coat. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add shrimp; saute 2 minutes or until done. Divide shrimp evenly among salads. Yield:6 servings. Creole Chicken Caesar Salad: Prepare salad as directed. Rub 4 (4-ounce) skinned boned chicken breast halves with 1 1/2 tablespoons salt-free Creole spice blend. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 5 minutes on each side or until done. Cut chicken diagonally across grain into thin slices. Divide chicken evenly among salads. Caesar Salad with Pan-Fried Oysters: Prepare salad as directed. Drain 2 (8-ounce) containers select oysters. Dredge oysters in 1/4 cup real-lemon-added, seasoned fish-fry breading mix. Coat a nonstick skillet with cooking spray. Add 2 teaspoons olive oil; place over medium-high heat until hot. Add oysters; cook 3 minutes on each side or until oysters are done and breading is golden. Divide oysters among salads.

 

Nutritional Information:

(serving size: 2 cups salad and 1 teaspoon cheese). Selections:2 FR/V, 60 C. Points: 1. Per serving: Calories 77 (28% from fat); protein 5.7 g; fat 2.4 g (sat 1.2 g); carbohydrates 7.2 g; fiber 1.6 g; cholesterol 5 mg; iron 1.1 mg; sodium 362 mg; calcium 157 mg.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Salads Recipes