Caesar Salad

By á-170456

Ingredients

• ATKINS CROUTONS:
• 2 slices Atkins bread
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• SALAD:
• 2 garlic cloves pressed
• 1/4 cup mayonnaise
• 3 canned or jarred anchovy fillets rinsed, patted dry
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese plus
• 1/4 cup grated Parmesan cheese (preferably freshly grated)
• 1 medium romaine lettuce head cut bite sized or left whole

Details

Servings 4

Preparation

Step 1

For croutons: Heat oven to 350 degrees. Cut bread into 1/2-inch squares. Toss with oil and salt. Spread on a baking sheet; bake 6 to 8 minutes until golden brown. (Croutons may be made up to one day ahead.)

For salad: In a food processor, process garlic, mayonnaise, anchovy fillets, lemon juice and Worcestershire sauce until smooth. Add olive oil and 2 tablespoons cheese; blend to combine.

Toss lettuce with dressing until evenly coated. Divide on plates; top with croutons and remaining Parmesan cheese.

This recipe yields 4 servings.

Carbohydrates: 11 grams
Net Carbs: 4.5 grams
Fiber: 6.5 grams
Protein: 12 grams
Fat: 24 grams
Calories: 288

Variation: To turn this salad into a hearty main course, add any of the following per serving:
• 1 grilled or sautéed chicken breast half, cut into strips
• 6 ounces grilled shrimp
• 2 hard-cooked eggs, quartered
• 6 ounces grilled or pan-fried steak, thinly sliced
• 1 can tuna in water or oil - (6 oz), drained