Lighthearted Caesar salad and Everyday Vinaigrette

I got this one from a Heart and Stroke foundation newsletter:

Lighthearted Caesar salad

Lighthearted Caesar saladMakes 5 servings

Here’s a version of this very popular salad with less oil than usual and without the egg — without sacrificing flavour.

Ingredients

* 2 slices bread (preferably whole wheat)
* 1 large clove garlic, halved
* 1 large head romaine lettuce
* 50 mL (3 tbsp) freshly grated Parmesan cheese

Dressing

* 25 mL (2 tbsp) fresh lemon juice
* 25 mL (2 tbsp) olive oil
* 15 mL (1 tbsp) water
* 15 mL (1 tbsp) freshly grated Parmesan cheese
* 5 mL (1 tsp) Dijon mustard
* 5 mL (1 tsp) Worcestershire sauce
* 1 anchovy fillet, minced, (or 5 mL/1 tsp anchovy paste)
* 0.5 mL or less (1⁄8 tsp or less) salt and freshly ground pepper

Directions

1. Toast bread until browned and crisp.
2. Rub cut side of garlic over both sides of bread.
3. Cut bread into cubes.
4. Mince garlic to use in dressing.
5. In small bowl, combine garlic, lemon juice, oil, water, Parmesan, mustard, Worcestershire, anchovy, and salt and pepper; whisk to mix well.
6. Just before serving, tear romaine into small pieces and place in salad bowl.
7. Pour dressing over and toss to mix. Add croutons and cheese; toss again. Serve immediately.

Make ahead:

Wash lettuce; dry in salad spinner or between paper towels or tea towels. Wrap in paper towels or tea towels and place in a plastic bag; refrigerate for up to 1 day. Prepare dressing up to 1 day in advance. Store, covered, in the refrigerator; whisk again just before using. Prepare croutons up to 1 day in advance; store in airtight container.

Nutrition information per serving

* Calories: 119
* Protein: 5 g
* Total fat: 8 g
* 5 g protein, 8 g total fat,
* 2 g saturated fat: 2 g
* Cholesterol: 5 mg
* Carbohydrate: 9 g
* Fibre: 3 g
* Sodium: 272 mg
* Potassium: 350 mg

From Anne Lindsay’s Lighthearted at Home ©2010.

How about this one:

Everyday vinaigrette (five variations)

Everyday vinaigretteMakes 90 mL (6 tbsp)

Ingredients

* 25 mL (2 tbsp) olive or canola oil
* 25 mL (2 tbsp) fresh lemon juice, rice vinegar, apple cider vinegar or balsamic vinegar
* 25 mL (2 tbsp) water
* 1 small clove garlic, minced
* 5 mL (1 tsp) Dijon mustard
* Pinch each salt and freshly ground pepper

Directions

1. In small measuring cup or bowl, or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper
2. Mix well.

Variations

Add one of the following to the dressing:

* 5 mL (1 tsp) sesame oil
* 1 mL (1∕4 tsp) ground cumin
* 15 mL (1 tbsp) freshly grated Parmesan cheese

Herb Dressing
Add 25 mL (2 tbsp) chopped fresh herbs (basil, dill or parsley or a combination).

Poppy Seed Dressing
Omit mustard and garlic. Add 15 mL (1 tbsp) poppy seeds and 5 mL (1 tsp) granulated sugar.

Ginger-Garlic Dressing
Use 15 mL (1 tbsp) each of canola oil and sesame oil; add 5 mL (1 tsp) finely minced gingerroot. Omit mustard. Note: This vinaigrette has half the fat of a traditional vinaigrette. However, if you are wanting a really low-fat dressing, add 2 to 3 tbsp (25 to 50 mL) water to this Vinaigrette.

Nutrition information per serving
(15 mL/1 tbsp)

* Calories: 43 calories
* Protein: 0 g
* Total fat: 5 g
* Saturated fat: 1 g
* Cholesterol: 0 mg
* Carbohydrate: 1 g
* Fibre: 0 g
* Sodium: 21 mg
* Potassium: 9 mg

From Anne Lindsay’s Lighthearted at Home ©2010.

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