Light Caesar Salad
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 cup reduced-fat ricotta cheese
1 cup nonfat plain yogurt
2 tablespoons red wine vinegar
1/4 cup capers, rinsed
3 tablespoons fresh chives
2 tablespoons fresh parsley
1/2 yellow onion, rough chopped
4 cloves garlic
3 tablespoons fresh basil
1/4 cup Dijon mustard
Salt and pepper, to taste
1 head romaine lettuce
small washed and torn into  pieces
Capers and croutons as garnish, (optional)

Preparation

1 In blender, puree all ingredients except lettuce until smooth. Toss dressing with lettuce and garnish with additional capers and croutons if desired. 2 Makes2 1/2 cups dressing or 6 cups dressed salad.

About


This dressing gets its tangy flavor from capers and garlic instead of the usual anchovies. Using low-fat ricotta and yogurt instead of oil keeps it creamy and light.