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Caesar Salad With Peppers

Healthy.Eater's picture
  Whole garlic head 2 Large
  Fat free mayonnaise 1⁄4 Cup (4 tbs)
  Dijon mustard 1 1⁄2 Teaspoon
  Anchovy paste 1 Teaspoon
  Black pepper 1 Dash
  Red wine vinegar 3 Tablespoon
  Olive oil 1 Tablespoon
  Yellow bell peppers 2
  Red bell peppers 2
  Torn romaine lettuce 14 Cup (224 tbs)
For salad
  Finely grated parmesan cheese 1 Ounce (1/4 Ounce, Fresh)
  Rye bread slice 4 Ounce, cubed and toasted (4 Slices, 1 Ounce Each)

1. Preheat oven to 400°.
2. To prepare dressing, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 1 hour, cool. Cut crosswise, squeeze to extract garlic pulp to measure 3 tablespoons. Discard skins. Place garlic, mayonnaise, mustard, paste, and black pepper in a food processor, process until smooth. With food processor on, slowly pour vinegar and oil through food chute, process until well blended.
3. Preheat broiler.
4. To prepare salad, cut bell peppers in half lengthwise, discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag, seal. Let stand 15 minutes. Peel, cut into 1-inch strips. Combine dressing, lettuce, 2 tablespoons cheese, and rye bread cubes in a large bowl, tossing gently to coat. Place 2 cups salad mixture on each of 8 plates. Arrange bell pepper strips evenly on top of salads, sprinkle evenly with the remaining 2 tablespoons cheese.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 778 Calories from Fat 264

% Daily Value*

Total Fat 30 g46.2%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 26.6 mg8.9%

Sodium 1738.8 mg72.5%

Total Carbohydrates 99 g32.9%

Dietary Fiber 14.6 g58.3%

Sugars 19.3 g

Protein 28 g55.2%

Vitamin A 171.1% Vitamin C 1315.9%

Calcium 50.8% Iron 34%

*Based on a 2000 Calorie diet


Caesar Salad With Peppers Recipe