Friends invited us to Shabbat lunch and asked us to bring salad. Since the lunch menu was dairy and my friends appreciate lite, healthy food, I brought this dairy Ceasar Salad. This simple salad was so delicious that even the children asked for more. This recipe is based closely on the low carb, low fat Ceasar Salad with Croutons in Nechama Cohen's EnLITEned Kosher Cooking cookbook.
Prep Time: 10 minutes
Ingredients:
- SALAD:
- 1 head romaine lettuce, torn into bite-sized pieces
- DRESSING:
- 1/4 cup light mayonnaise
- 4 Tablespoons sugar or sugar substitute
- 3 Tablespoons water
- 2 Tablespoons low-fat mozzarella cheese, grated
- 1 Tablespoon lemon juice
- 1 Tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 2 garlic cloves, peeled and minced
- dash of black pepper
- GARNISH
- mini-croutons
Preparation:
1. Wash lettuce leaves and dry well. Store in a closed container in the refrigerator.
2. Whisk all dressing ingredients together. Store in a closed container in the refrigerator.
3. Just before serving, place lettuce in a large bowl, toss with some dressing, and top with croutons.
2. Whisk all dressing ingredients together. Store in a closed container in the refrigerator.
3. Just before serving, place lettuce in a large bowl, toss with some dressing, and top with croutons.
