Reduced Fat Caesar Salad

• 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

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

water, chicken flavored bouillon granules, freshly squeezed lemon juice, worcestershire sauce, mustard, garlic, salt, ground pepper, olive oil, romaine lettuce, garlic, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=274731 (may not work)