Creamy Garlic Caesar Salad with Fresh Croutons

Course : Salads
Serves: 12
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5 cups cubed French bread -- (1/2 inch)
1 spray Olive oil non-stick cooking spray
1 teaspoon dried Italian seasoning
3/4 cup buttermilk
1/2 cup fat-free mayonnaise
1/4 teaspoon salt
2 cloves garlic -- peeled
2 tablespoons extra-virgin olive oil
15 cups romaine lettuce -- torn
1/2 medium red onion -- thinly sliced separated into rings
1/2 cup grated Parmesan cheese
1/8 teaspoon black pepper -- freshly ground

Preparation / Directions:

Heat oven to 300°F. Place bread cubes in single layer on ungreased cookie sheet. Generously spray cubes with non-stick cooking spray; sprinkle with Italian seasoning. Bake at 300°F. for 15 minutes. Meanwhile, in blender container, combine 3/4 cup buttermilk, mayonnaise, salt and garlic; blend until smooth. through center of blender lid, slowly add oil, blending just until combined. If necessary, add up to 1/4 cup additional buttermilk for desired dressing consistency. Refrigerate until serving time. Just before serving, place lettuce and onion in large salad bowl. Add dressing to salad; toss gently to coat. Add croutons and cheese; sprinkle with pepper. Toss gently. 12 (1-1/3 cup) serving.


Nutritional Information:

97 Calories (kcal); 4g Total Fat; (35% calories from fat); 4g Protein; 12g Carbohydrate; 3mg Cholesterol; 331mg Sodium

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