YES, YOU CAN GRILL CAESAR SALAD
Goes great with steak and grilled seafood. To make the salad a meal, add grilled chicken breast
cut into bite-size chunks.
(Number of Powerfoods: 3)
1 FRENCH BAGUETTE
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
1/3 CUP LIGHT MAYONNAISE
1/3 CUP GRATED PARMESAN CHEESE
3 TABLESPOONS LEMON JUICE
1 TEASPOON ANCHOVY PASTE
¼ TEASPOON BLACK PEPPER
1 CLOVE GARLIC, HALVED
1 PACKAGE ROMAINE LETTUCE HEARTS1. Cut the bread into ½ inch slices. Brush both sides of the slices lightly with the oil. Grill over
medium heat for 3 minutes per side to toast. Set aside to cool.
2. Mix the mayonnaise, cheese, lemon juice, anchovy paste, pepper, and any remaining oil in a large
bowl until smooth; refrigerate until needed.
3. Rub the cut garlic over both sides of each bread slice. Cut the bread into ½-inch cubes.
4. Cut each head of the romaine lettuce in half lengthwise. Grill about 5 minutes or until wilted and
slightly browned on each side, turning once. Place each half on a salad plate, drizzle with the
dressing, and toss on the croutons. Finish with a sprinkle of cheese.
Makes 4 servings.
Per serving: 245 calories, 7 g protein, 20 g carbohydrates, 14 g fat (3 g saturated), 420 mg sodium, 3
g fiber