Ellen's Skinny Caesar Salad
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
2 oz can anchovies, drained, diced1/2 cup olive oil1/2 cup Egg Beaters1/2 cup red wine vinegar1 1/2 tsp dry mustard2 dashes Tobasco4 dashes Worcestershire1 hard boiled egg, diced1 1/2 tsp sugargarlic powder, dashblack pepper, dashRomaine Lettuce, torn, washed, dried 22 cups8 green onions,diced3/4 cup Parmesan cheese1 clove garlic1 lemon - juice of
Dressing:
In salad dressing shaker mix well -- olive oil,
Egg Beaters, anchovies (key part of flavor!), vinegar, dry mustard, Tobasco, Worcestershire, sugar, garlic powder & pepper. You may refrigerate dressing at this point.
Just before serving salad, place crushed garlic clove in very large salad bowl, and rub bowl. Add dried lettuce and onions. Toss. Stick fork in each half of the lemon, and squeeze juice (beware of seeds) onto the lettuce leaves. Toss. Add salad dressing to coat. Toss. Add parmesan, and toss again. Add hard boiled egg and toss. Serve immediately.
Makes 16 servings (1 1/2 cups each)
Number of Servings: 16
Recipe submitted by SparkPeople user SPACELADY53.
In salad dressing shaker mix well -- olive oil,
Egg Beaters, anchovies (key part of flavor!), vinegar, dry mustard, Tobasco, Worcestershire, sugar, garlic powder & pepper. You may refrigerate dressing at this point.
Just before serving salad, place crushed garlic clove in very large salad bowl, and rub bowl. Add dried lettuce and onions. Toss. Stick fork in each half of the lemon, and squeeze juice (beware of seeds) onto the lettuce leaves. Toss. Add salad dressing to coat. Toss. Add parmesan, and toss again. Add hard boiled egg and toss. Serve immediately.
Makes 16 servings (1 1/2 cups each)
Number of Servings: 16
Recipe submitted by SparkPeople user SPACELADY53.
Nutritional Info Amount Per Serving
- Calories: 117.7
- Total Fat: 9.6 g
- Cholesterol: 42.8 mg
- Sodium: 246.3 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.9 g
- Protein: 5.9 g
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