This take on classic Caesar salad uses nonfat yogurt in place of oil and egg (or oil and mayonnaise) for a lean but creamy dressing that is enhanced by grated Parmesan.

　　

Ingredients

Serves 4

　　1/2 cup plain nonfat yogurt

　　1/2 teaspoon anchovy paste

　　1 teaspoon fresh lemon juice

　　1 teaspoon balsamic vinegar

　　1 teaspoon Dijon mustard

　　1/2 teaspoon Worcestershire sauce

　　1 garlic clove, minced and mashed into a paste with 1/4 teaspoon salt

　　1/4 cup freshly grated Parmesan cheese (about 1 ounce)

　　1 head romaine, rinsed, spun dry, and cut into wide strips (about 7 cups)

　　1/4 cup finely chopped red onion

　　

Step 1

In a small food processor blend together yogurt, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce, garlic paste, 2 tablespoons Parmesan and salt and pepper to taste and transfer to a bowl or jar. Chill dressing, covered, at least 1 hour and up to 2 days.

　　

Step 2

Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle each salad with 1 tablespoon onion and 1/2 tablespoon remaining Parmesan.

　　

Nutrition Per Serving

Each serving: 63 calories

　　2.2 g fat

　　(31% of calories from fat)

　　#### Nutritional analysis provided by Gourmet