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Recipe: Caesar Salad Diabetic
Similar Categories: Caesar, Salad, Diabetic
Yield: 4 servings
- 4 thick slices French, or Italian, bread
- 1 clove garlic, cut in half
- 6 cups torn romaine lettuce
- 2 tablespoons lemon juice
- 2 tablespoons no-cholesterol real egg product
- 1 tablespoon olive oil
- 1/2 teaspoon Worcestershire sauce
- 2-3 anchovies, well drained, chopped, optional
- 2 tablespoons grated fat-free Parmesan cheese
- 1/8 teaspoon dry mustard
- Dash hot pepper sauce
- Freshly ground pepper, to taste
Rub both sides of bread slices with cut side of garlic;
mince remaining garlic and reserve. Cut bread into
1/2 to 3/4 - inch cubes. Bake on jelly roll pan at
425 degrees until croutons are toasted, about 5 minutes.
Place lettuce in salad bowl. Beat together lemon juice,
reserved garlic, and remaining ingredients, except
croutons and pepper. Pour dressing over lettuce and toss;
season to taste with pepper. Add croutons and toss again.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 127, Fat: 4.4 g, Cholesterol: 0 mg,
Sodium: 200 mg, Protein: 5.3 g, Carbohydrate: 17.1 g
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1/2 Fat
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Caesar, Salad, Diabetic
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