Caesar Salad & Meat Variations (1 PT) Recipe - Cooking Index
Caesar Salad & Meat Variations (1 PT) Recipe - Cooking Index
| 6 tablespoons | 90ml | Shredded fresh parmesan cheese - divided |
| 1/4 cup | 59ml | Lowfat buttermilk |
| 2 teaspoons | 10ml | Lemon juice |
| 1 1/2 teaspoons | 7.5ml | Anchovy paste |
| 1/4 teaspoon | 1.3ml | Worcestershire sauce |
| 1/8 teaspoon | 0.6ml | Pepper |
| 1 | Garlic clove | |
| 1/3 cup | 78ml | Plain fat-free yogurt |
| 2 | Romaine salad 10 ounce bags or 16 cups sliced romaine lettuce | |
| 1 cup | 30g / 1.1oz | Fat-free garlic and onion croutons |
1. Place 4 tablespoons cheese and next 6 ingredients in a blender; process
until smooth. Pour into a bowl; stir in yogurt. Combine lettuce and
croutons in a bowl. Drizzle dressing over salad; toss gently to coat.
Spoon salad into individual bowls; sprinkle evenly with remaining cheese
Yield:6 servings (serving size: 2 cups salad and 1 teaspoon cheese).
Selections:2 FR/V, 60 C. Points: 1. Per serving: Calories 77 (28% from
fat); protein 5.7 g; fat 2.4 g (sat 1.2 g); carbohydrates 7.2 g; fiber
1.6 g; cholesterol 5 mg; iron 1.1 mg; sodium 362 mg; calcium 157 mg.
Creole-Shrimp Caesar Salad: Prepare salad as directed. Combine 1 pound
large shrimp, peeled and deveined, and 1 1/2 tablespoons salt-free Creole
spice blend; toss well to coat. Coat a large nonstick skillet with
cooking spray; place over medium-high heat until hot. Add shrimp; saute 2
minutes or until done. Divide shrimp evenly among salads.
Yield:6 servings. Selections:2 FR/V, 1 P/M, 60 C. Points: 3. Per
serving: Calories 138 (23% from fat); protein 17.2 g; fat 3.5 g (sat 1.4
g); carbohydrates 7.7 g; fiber 1.6 g; cholesterol 92 mg; iron 2.5 mg;
sodium 446 mg; calcium 187 mg.
Creole Chicken Caesar Salad: Prepare salad as directed. Rub 4 (4-ounce)
skinned boned chicken breast halves with 1 1/2 tablespoons salt-free
Creole spice blend. Coat a large nonstick skillet with cooking spray;
place over medium-high heat until hot. Add chicken; cook 5 minutes on
each side or until done. Cut chicken diagonally across grain into thin
slices. Divide chicken evenly among salads.
Yield: 6 servings. Selections:2 FR/V, 2 P/M 60 C. Points: 3. Per
serving: Calories171 (19% from fat); protein 25.4 g; fat 3.6 g (sat 1.5
g); carbohydrates 7.2 g; fiber 1.6 g; cholesterol 54 mg; iron 1.8 mg;
sodium 418 mg; calcium 166 mg.
Caesar Salad with Pan-Fried Oysters: Prepare salad as directed. Drain 2
(8-ounce) containers select oysters. Dredge oysters in 1/4 cup
real-lemon-added, seasoned fish-fry breading mix. Coat a nonstick skillet
with cooking spray. Add 2 teaspoons olive oil; place over medium-high
heat until hot. Add oysters; cook 3 minutes on each side or until oysters
are done and breading is golden. Divide oysters among salads.
Yield:6 servings. Selections:2 FR/V, 1 P/M, 80 C. Points: 3. Per
serving: Calories 150 (33% from fat); protein 10.3 g; fat 5.5 g (sat 1.9
g); carbohydrates 13.5 g; fiber 1.6 g; cholesterol 37.5 mg; iron 5.1 mg;
sodium 655 mg; calcium 184 mg.
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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