From Paulette Vickery's Recipe Collection

WW: LEMON CAESAR SALAD

salads, vegetables

1/2 teaspoon grated lemon zest
1 1/2 tablespoon fresh lemon juice
1 teaspoon minced garlic
1 teaspoon white wine worcestershire
1/2 teaspoon dejon mustard
1/2 teaspoon anchovy paste
2 tablespoon olive oil
1/4 cup plain nonfat yogurt
7 cup romaine lettuce
1 can artichoke hearts, 14oz
2 oz ungrated parmisan cheese
18 each melba toast rounds

In a blender or food processor, puray lemon zest, lemon juice, garlic, white wine worcestershire sauce, mustard, and anchovy paste. With motor running, slowly add olive oil. Mixture will thicken slightly. Add yogurt, and puray until just smoothc about 10 seconds. Drain and halve artichoke hearts. Place lettuce and artichokes in a large salad bowl. Add dressing and toss to coat. Using a vegetable peeler, shave parmisan cheese into curls. Break melba toast rounds into small pieces. Top the salad with the cheese curls, and toast pieces. Per serving: calories 198, total fat 9 G, saturated fat 3 G, cholesterol 9 MG, sodium 370 MG, carbohydrate 21 G, fiber 3 G, protein 10 G, calcium 226 MG, points 4.

Yield: 6 servings





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