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Caesar Salad With Herb Croutons
Ingredients
- 1 head Romaine lettuce
- 1 c. Herb Croutons
- 1 Tbsp. Grated Parmesan-style soy cheese
- 1/2 c. Caesar Dressing
- 1 x Fat-free baguette or possibly Loaf of fat-free bread
- 2 Tbsp. Minced fresh basil or possibly
- 1 Tbsp. Dry basil
- 1 Tbsp. Minced fresh rosemary
- 1 Tbsp. Minced fresh parsley
- 1 tsp Granulated garlic Canola-oil cooking spray
- 1/2 tsp Minced garlic
- 1/2 c. Low-fat silken tofu - (4 ounce)
- 1/3 c. Water
- 1/4 c. Fresh lemon juice
- 1 Tbsp. White miso paste
- 2 tsp Dijon mustard
- 1 Tbsp. Grated Parmesan-style soy cheese or possibly whey pwdr
- 1 1/2 tsp Granulated garlic
- 1 tsp Granulated onion
- 1/4 tsp Cracked black pepper
- 1/4 tsp Worcestershire sauce
Directions
- HERB CROUTONS: Preheat oven to 350 degrees. Cut bread into 1/2-inch slices and then into 1-inch squares with a serrated knife. Place squares in a bowl. Add in basil, rosemary, parsley, and garlic to bowl, and toss well. Spray a baking sheet once with cooking spray. Place croutons on sheet, and bake till croutons are light brown, about 20 min. Use right away or possibly cold to store. (The croutons will keep up to 1 month if stored in an airtight container.)
- CAESAR DRESSING: Place garlic in a food processor fitted with a metal blade, and chop finely. Scrape down sides of work bowl. Add in remaining ingredients, and process till smooth. Dressing will keep up to 4 days stored in a glass container in the refrigerator. If it thickens, add in a little water to thin it. (Makes 1 c.)
- SALAD: Wash romaine, and dry in a salad spinner or possibly by patting with paper towels. Tear into bite-size pcs. (Tearing lettuce, rather than cutting with a knife, keeps it from turning brown at the edges.) Place lettuce, croutons, soy cheese, and dressing in a bowl, and toss. Serve.
- Serves 4.
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