Lemon Caesar Salad

Recipe Ingredients

1/2 teaspoon	2.5ml	Grated lemon zest
1 1/2 teaspoons	7.5ml	Fresh lemon juice
1 teaspoon	5ml	Garlic clove (large)
1 teaspoon	5ml	White wine Worcestershire sauce
1/2 teaspoon	2.5ml	Mustard
1/2 teaspoon	2.5ml	Anchovy paste
2 tablespoons	30ml	Extra-virgin olive oil
1/4 cup	59ml	Plain nonfat yogurt
7 cups	1659ml	Torn romaine lettuce
1		Artichoke hearts - (14 oz) - rinsed, drained,
		And halved
1		Parmesan cheese - (abt 2 oz)
18		Melba toast rounds - broken bite size

Recipe Instructions

In a blender or food processor, puree the lemon zest, lemon juice, garlic, Worcestershire sauce, mustard and anchovy paste. With the motor running, slowly add the olive oil (the mixture will thicken slightly). Add the yogurt; puree until just smooth, about 10 seconds.

Place the lettuce and artichoke hearts in a large salad bowl; add the dressing and toss to coat. Using a vegetable peeler, shave the Parmesan into curls; top the salad with the cheese and toast pieces.

This recipe yields 6 servings.

Per Serving: 198 Calories, 9 g Total Fat, 3 g Saturated Fat, 9 mg Cholesterol, 370 mg Sodium, 21 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 226 mg Calcium.

Serving Provides: 1 Bread, 2 Fruit/Vegetables, 1 Fat.

Points Per Serving: 4.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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