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Lemon Caesar Salad

Lemon Caesar Salad recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.

Ingredients

Directions

  1. In a large salad bowl, prepare lettuce and toss with tomatoes. Cover and refrigerate while preparing the dressing.
  2. Combine lemon juice, garlic, Worcestershire sauce, dry mustard, lemon zest, freshly ground pepper and Parmesan cheese in a food processor. Blend on high speed for 30 seconds. With processor running, add canola oil in a fine stream and continue to blend until smooth.
  3. Preheat oven to 350F (180C). Toss bread with canola oil, Parmesan cheese, pepper and Italian parsley. Spread on lightly greased baking sheet and bake about 20 minutes, until croutons are golden.
  4. Pour desired amount of dressing over salad, add croutons and toss lightly. Top the salad with additional Parmesan cheese shavings. Serve immediately.

 


Nutritional Information Per Serving:


Calories: 490
Fat: 46 grams
Saturated Fat: 4.5 grams
Fiber: 3 grams
Sodium: 570 miligrams
Cholesterol: 15 miligrams
Protein: 9 grams
Carbohydrates: 13 grams


Source: Manitoba Canola Growers Association