Reduced Fat Caesar Salad - cooking recipe

Ingredients

1/3 c. hot water
1 tsp. chicken flavored bouillon granules
3 Tbsp. freshly squeezed lemon juice
2 tsp. reduced-sodium Worcestershire sauce
1 tsp. Dijon mustard
2 cloves garlic, minced
1/8 tsp. salt
1/8 tsp. ground pepper
3 Tbsp. olive oil
8 c. romaine lettuce
garlic croutons
3 Tbsp. freshly grated Parmesan cheese

Preparation

Combine water and bouillon granules in container of an electric blender; process 30 seconds.
Add lemon juice and next 6 ingredients.
With blender running, gradually add olive oil in a slow steady stream.
Cover and chill thoroughly.
To serve, shake dressing vigorously and drizzle over lettuce.
Add garlic croutons and Parmesan cheese; toss.
This recipe has 8 grams of fat per serving compared to 36 grams of fat per serving in traditional Caesar salads.