Caesar Salad

Caesar Salad
Caesar Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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

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