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Caesar Salad

Finally, the secret to making a great-tasting Caesar salad at home. This one has olive oil, lemon juice, anchovy paste, romaine and Parmesan cheese--everything you need to capture that classic taste.

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  • Prep Time 15 min
  • Total Time 15 min
  • Servings 6

1/3
cup olive or vegetable oil
3
tablespoons lemon juice
2
teaspoons anchovy paste
1
teaspoon Worcestershire sauce
1/4
teaspoon salt
1/4
teaspoon ground mustard
1
garlic clove, finely chopped
1
large bunch romaine, torn into bite-size pieces (10 cups)
1
cup garlic-flavored croutons
1/3
cup grated Parmesan cheese
Freshly ground pepper

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Mix oil, lemon juice, anchovy paste, Worcestershire sauce, salt, mustard and garlic in salad bowl.
  • 2 Add romaine; toss until coated. Sprinkle with croutons, cheese and pepper; toss.

Learn To Make Caesar Salad

EXPERT TIPS

Expert Tips

If you don't have anchovy paste, you can use 8 anchovy fillets. Just drain, cut them up and mix with the remaining dressing ingredients.

For 9 grams of fat and 115 calories per serving, decrease oil to 3 tablespoons, increase lemon juice to 1/4 cup and add 2 tablespoons water to the anchovy mixture. Decrease cheese to 3 tablespoons.

Jazz up this classic salad with grilled chicken breast. Or for seafood lovers, top the salad with 1 pound cooked peeled deveined large shrimp.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
175
(
Calories from Fat
135 ),
% Daily Value
Total Fat
15 g
15 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
5 mg
5 %;
Sodium
430 mg
430 %;
Total Carbohydrate
7 g
7 %
(Dietary Fiber
2 g
2 %
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
40%;
Calcium
12%;
Iron
8%;
Exchanges:
1 1/2 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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