Low-Fat Caesar Salad

• 2 hearts of romaine lettuce
• 1/4 c. lemon juice
• 2 cloves garlic, minced
• 1/4 c. soy sauce
• 1 Tbsp. Parmesan cheese
• 1 large tomato, chopped
• black pepper, fresh ground to taste
• 1 (6 oz.) jar marinated artichoke hearts
• 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
• 8 each: stuffed green olives and pitted black olives
• 8 to 10 cherry tomatoes, halved
• 4 small whole fresh mushrooms
• 1 large clove garlic, minced or pressed
• 2 Tbsp. lemon juice
• 1 tsp. dried basil leaves
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 Tbsp. chopped parsley
• 3/4 lb. daikon (Japanese radish), grated
• 1 carrot, grated
• 3 Tbsp. rice vinegar
• 1 Tbsp. dashi (available in Oriental food stores)
• 1 Tbsp. Mirin
• 2 tsp. sugar

1. Sprinkle daikon with salt; let stand until limp, about 15 minutes.
2. Squeeze daikon to remove as much water as possible.
3. Mix the vinegar, dashi, Mirin and sugar; add a pinch of salt. Marinate the daikon and carrot in this mixture.
4. Serves 4.

hearts of romaine lettuce, lemon juice, garlic, soy sauce, parmesan cheese, tomato, black pepper, garbanzo beans, green olives, tomatoes, fresh mushrooms, clove garlic, lemon juice, basil, salt, black pepper, parsley, carrot, rice vinegar, mirin, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257754 (may not work)