The South Arm Community Kitchen made another scrumptious meal for this meet.

We made a Reduced Fat Caesar Salad with homemade croutons.
Ingredients
- 1 hard-boiled egg
- 1/2 cup light mayo
- 1/4 cup water
- 2 tablespoons Parmesan cheese
- 4 tablespoons lemon juice
- 1 tablespoon red wine vinegar or white wine vinegar
- 2 cloves garlic
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- salt and pepper to taste
- 1 large head of Romaine lettuce
- a few slices of toasted bread

Sauce: South Arm Community Kitchen
Instructions
To make croutons, toast some day old bread until crispy. Rub the toast with a piece of garlic. Cut the toast into bite size pieces. |
Tear the lettuce into bite size pieces and place in a large bowl. |
In a smaller bowl, combine hard boiled, egg, mayo, water, Parmesan cheese, lemon juice, wine vinegar, garlic, Dijon mustard, Worcestershire sauce, salt and pepper. |
Blend the dressing until smooth and creamy.
This dressing can be refrigerated up to 3 days before serving. |
Add half of the dressing to the lettuce and toss. Add more dressing if needed. |
Top with the croutons. Sprinkle with additional Parmesan cheese.
Chill before serving.
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