Caesar Salad

In recent years, refrigerated egg substitute has replaced the raw egg traditional to this classic salad recipe. Don't skimp on the garlic and herb croutons--they're well worth the effort.

Caesar Salad
Servings: 6 Prep 5 mins Cook 13 mins


  • 1 clove garlic
  • 2 tablespoons frozen or refrigerated cholesterol-free egg replacement
  • 3 anchovy fillets (optional)
  • 1/2 teaspoon Dijon-style mustard
  • 2 tablespoons grated Parmesan
  • 1 tablespoon fresh lemon juice
  • 1/2 cup olive oil
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 clove garlic, finely chopped
  • 2 cups 3/4-inch cubes Italian bread
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated Parmesan
  • 1 head romaine, 1-1/2-inch pieces

Make It


1. Cook garlic in small pot boiling water, 5 minutes. Drain. Place garlic in processor or blender. Add egg replacement, anchovies if desired, mustard, Parmesan and lemon juice. Puree 1 minute. With machine running, add oil in stream until blended.


2. Heat oil and butter in large nonstick skillet over medium-low heat. Add garlic; cook 2 minutes. Add bread cubes. Increase heat to medium-high; cook, stirring frequently, until bread is evenly browned, 7 to 8 minutes. Stir in parsley and Parmesan; toss to coat.

To assemble:

3. Toss together dressing, romaine and croutons in large bowl. Divide equally among 4 plates.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 292, Fat, total (g): 26, chol. (mg): 8, sat. fat (g): 5, carb. (g): 10, fiber (g): 1, pro. (g): 5, sodium (mg): 176, Percent Daily Values are based on a 2,000 calorie diet.