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is caesar salad good for weight loss

Low Calorie Caesar Salad

This recipe for Caesar salad is low in calories and you would never know when you try it. To make it a low calorie option I made the dressing lighter - one dressing with egg and one with yogurt for you to choose from. I also made homemade croutons from a low calorie toast bread.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2
Course: Salad
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For salad
  • 2 heads romaine lettuce
  • 2 servings croutons recipe follows
  • 3 oz caesar dressing recipe follows
  • 12 oz shrimp
  • 1 slice low sodium bacon 60 calories per slice
  • 1 oz parmesan cheese shaved
  • 1 squeezed lemon
For caesar dressing with egg
  • 1 whole large egg
  • 4 tbs olive oil
  • 1 oz Dijon mustard
  • 2 cloves garlic
  • ½ oz anchovies
  • ½ oz grated parmesan cheese
  • salt and pepper to taste
For Greek yogurt dressing
  • 75 g non fat Greek yogurt
  • 1 tbs olive oil
  • 1 clove garlic
  • ¼ cup lemon juice
  • 1 tbs Dijon mustard
  • ½ oz anchovies
  • salt and pepper to taste
For Croutons
  • 4 slices low calorie bread 45 calories or less
  • ½ tsp spice mix ingredients below
  • sprinkle of grated parmesan cheese
Spice mix for shrimp and croutons
  • ½ tsp salt
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp dried oregano

Equipment

  • Immersion blender
  • Baking Sheet
  • Mixing bowls
  • Frying pan

Method
 

Salad
  1. Chop and wash lettuce
  2. Spin the lettuce in lettuce spinner to remove all water
  3. Divide into to bowls and add 1.5 oz of dressing into each serving
  4. Toss well
  5. Add croutons, parmesan shavings (½ once per serving) and shrimp
Dressings
  1. Add all ingredients besides cheese into a blender (I used nutribulet) and blend well
  2. Pour into a container with a lid so you can store it for later. The dressings yield one cup
  3. Add parmesan cheese and mix
Croutons
  1. Line the toasts over a baking sheet with a rack
  2. Sprinkle ½ tsp of the spice mix and sprinkle with parmesan cheese
  3. Bake at 450F for 10 minutes, keeping an eye on them so they do not burn
  4. Cut the bread up in small pieces

Notes

ITEMS USED IN PREPARING THIS RECIPE
 
 
Cuisinart CSB-179 Smart Stick Hand Blender
Vegetable peeler
Miyabi Kaizen Chef's Knife
Frying Pan with Lid, Nonstick Copper 
Mikasa Delray 40-Piece Dinnerware Set, Service for 8