Creamy Caesar Salad with Spicy Croutons
129
Just delicious. Love the health factor considered in developing this recipe, especially since I'm watching my saturated fat and cholesterol intake. I'd never have made caesar salad for a party recently if not for this one. There was not a romaine left on anyone's plate. Thanks!
Ingredients
| 1 | each |
garlic cloves
halved |
|
| ½ | cup |
mayonnaise, fat free
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 2 | teaspoons |
white wine
|
* |
| 1 | dash |
worcestershire sauce
optional |
* |
| 1 | teaspoon |
anchovy paste
|
* |
| ¼ | teaspoon |
black pepper
|
* |
| 2 | teaspoons |
olive oil
|
|
| ¾ | teaspoon |
cajun seasoning
|
* |
| 1 | each |
garlic cloves
minced |
|
| 2 | cups |
sourdough bread
cubes, 3/4 inch |
* |
| 18 | cups |
romaine lettuce
torn |
* |
| ⅓ | cup |
Parmesan cheese
1 1/3 ounces , freshly grated |
Directions
Drop the garlic halves through the opening in a blender lid with blender on; process until minced.
Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well- blended.
Cover and chill at least 1 hour.
Combine oil, cajun seasoning, and minced garlic in a medium microwaveable bowl.
Microwave on High for 20 seconds.
Add bread cubes; toss gently to coat.
Spread bread cubes in a single layer on a baking sheet; bake at 400℉ (200℃) for 15 minutes or until golden brown.
Place lettuce in a large bowl.
Add dressing; toss gently to coat.
Sprinkle with cheese and top with croutons.
