Caesar Salad with Herb Croutons

January 7, 2001

Picture is available at miavita.com.

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Caesar Salad with Herb Croutons

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<RcpE name= " Caesar Salad with Herb Croutons " author= " Beth Ginsberg and Mike

Milken " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Caesar Salad with Herb Croutons

Recipe By :Beth Ginsberg and Mike Milken

Serving Size : 4 Preparation Time :0:00

Categories : Salads & Dressings

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Croutons:

1 baguette -- cut into 1/2 " slices

2 tablespoons chopped fresh basil (or 1 tablespoon dried

1 tablespoon chopped fresh rosemary -- if available

1 tablespoon chopped fresh parsley

1 teaspoon granulated garlic

canola oil cooking spray, preferable garli

Salad:

1 head of romaine lettuce

1 cup Herb Croutons (see below)

1 tablespoon parmesan-style soy cheese

1/2 cup Caesar Dressing

To Make Croutons:

Preheat oven to 350 F.

Cut bread slices into 1 " squares with a serrated knife. Place squares in a

bowl. Add basil, rosemary, parsley and garlic to bowl and toss well.

Spray a baking sheet once with cooking spray. Place croutons on sheet and bake

in preheated oven until croutons are light brown, about 20 minutes. Use right

away or cool to store.

These will keep up to 1 month if stored in an airtight container.

To Make Salad:

Wash romaine, dry by patting with paper towels or in a salad spinner and tear

into bite-size pieces. (Tearing lettuce, rather than cutting with a knife, keeps

it from turning brown at the edges.)

Place lettuce, croutons, soy cheese and dressing, in a bowl and toss. Serve.

Description:

" A remake of the classic. "

Cuisine:

" Italian "

Source:

" The Taste for Living Cookbook "

Copyright:

" 1998 "

T(Under):

" 0:30 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 362 Calories; 4g Fat (10.9% calories from

fat); 15g Protein; 67g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 809mg

Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates.

Nutr. Assoc. : 0 0 20028 0 0 0 2130706543 0 0 2130706543 0 0

]]>

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<CatS>

<CatT>

Salads & amp; Dressings

</CatT>

</CatS>

<IPrp>

cut into 1/2 & quot; slices

</IPrp>

</IngR>

<IngR name= " chopped fresh basil (or 1 tablespoon dried) " unit= " tablespoons "

qty= " 2 " >

<INtI>

20028

</INtI>

</IngR>

<IPrp>

if available

</IPrp>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

To Make Croutons: & #013; & #010;Preheat oven to 350 F.

</DirT>

<DirT>

Cut bread slices into 1 & quot; squares with a serrated knife. Place squares in a

bowl. Add basil, rosemary, parsley and garlic to bowl and toss well.

</DirT>

<DirT>

Spray a baking sheet once with cooking spray. Place croutons on sheet and bake

in preheated oven until croutons are light brown, about 20 minutes. Use right

away or cool to store.

</DirT>

<DirT>

These will keep up to 1 month if stored in an airtight container.

</DirT>

<DirT>

To Make Salad: & #013; & #010;Wash romaine, dry by patting with paper towels or in a

salad spinner and tear into bite-size pieces. (Tearing lettuce, rather than

cutting with a knife, keeps it from turning brown at the edges.)

</DirT>

<DirT>

Place lettuce, croutons, soy cheese and dressing, in a bowl and toss. Serve.

</DirT>

</DirS>

<Desc>

A remake of the classic.

</Desc>

<Natn>

Italian

</Natn>

<Srce>

The Taste for Living Cookbook

</Srce>

<CpyR>

1998

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Caesar Dressing

Recipe By :Beth Ginsberg and Mike Milken

Serving Size : 8 Preparation Time :0:00

Categories : Salads & Dressings

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 garlic clove -- peeled

1/2 cup low-fat silken tofu (4 ounces)

1/3 cup water

1/4 cup fresh lemon juice

1 tablespoon white miso

2 teaspoons Dijon mustard

1 tablespoon parmesan-style soy cheese

1 1/2 teaspoons granulated garlic

1 teaspoon granulated onion

1/4 teaspoon cracked black pepper

1/4 teaspoon vegetarian Worcestershire sauce

Place garlic in a food processor fitted with a metal blade and chop fine.

Scrap down sides of work bowl. Add remaining ingredients and process until

smooth.

Dressing will keep up to 4 days stored in a glass container in the refrigerator.

If it thickens, add a little water to thin it.

Cuisine:

" Italian "

Source:

" The Taste for Living Cookbook "

Copyright:

" 1998 "

Yield:

" 1 cup "

T(Under):

" 0:30 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 20 Calories; 1g Fat (25.2% calories from

fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 102mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates.

Nutr. Assoc. : 0 5678 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Salads & amp; Dressings

</CatT>

</CatS>

<IPrp>

peeled

</IPrp>

</IngR>

<INtI>

5678

</INtI>

</IngR>

<DirS>

<DirT>

Place garlic in a food processor fitted with a metal blade and chop fine.

</DirT>

<DirT>

Scrap down sides of work bowl. Add remaining ingredients and process until

smooth.

</DirT>

<DirT>

Dressing will keep up to 4 days stored in a glass container in the refrigerator.

If it thickens, add a little water to thin it.

</DirT>

</DirS>

<Natn>

Italian

</Natn>

<Srce>

The Taste for Living Cookbook

</Srce>

<CpyR>

1998

</CpyR>

</RcpE></mx2>

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