Gluten Free Caesar Salad

Oh my gosh! This Caesar salad is the bomb at my house. I usually only make it during the warmer weather months so the family really appreciates it when I start making it again. I think the keys to its success are in the homemade croutons and the from scratch, lightened up Caesar dressing. This is great for people on a low-carb diet, just omit the croutons and added some sliced almonds. Yum!

Chicken Caesar Salad
4 grilled, boneless, skinless chicken breasts
8-10 C romaine lettuce, torn into 1/2 inch pieces
Garlic croutons (see below) or sliced almonds
1/2 C Lightened Up, but authentic tasting Caesar Salad Dressing (below)

Gluten Free Croutons
4 C 1/2 inch gluten free bread cubes (lighter, fluffier breads work best)
vegetable or olive oil spray
1/4 tsp salt
1 tsp garlic powder

Adjust oven rack to middle position and heat oven to 350 degrees F. Spread the bread cubes on a cookie sheet. Generously coat the bread cubes with the oil spray. Sprinkle with half the salt and half the garlic powder and toss to combine. Repeat with oil spray and remaining salt and garlic powder. Spread the bread cubes out again so that they are in a single layer. Bake until golden brown, turning 1 or 2 times, about 20-25 minutes. Cool to room temp before serving.

Lightened up Caesar Salad Dressing
1/4 C buttermilk (or 1/4 C plain yogurt or 1/4C milk with 1/2 tsp vinegar, allow to "sour" for 5 min)
2 Tbs lemon juice
2 Tbs reduced fat mayonnaise
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1-2 med garlic cloves, minced or pressed
3 anchovy fillets (or 1-1.5 tsp anchovy paste)
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbs olive oil
1 oz (1/2 C) grated Parmesan cheese

Puree all of the dressing ingredients except the oil and Parmesan in a blender (or food processor) until smooth, about 30 seconds, scraping down the sides as needed. With the motor running, add the oil in a steady stream. Stir in the cheese. Makes about 1 C of dressing and it takes about 1/2 C to lightly coat the amount of lettuce mentioned above.

Enjoy!
Amy