Twisted Chicken Caesar Salad

Caesar Dressing

• 3/4 cup olive oil
• 3/4 cup Egg Beaters egg substitute
• 2 tablespoons red wine vinegar
• 1/2 cup parmesan cheese, freshly grated
• 1 tablespoon fresh parsley
• 2 tablespoons chopped garlic
• 1/2 tablespoon worcestershire sauce
• 1/2 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon anchovy paste

Salad

• 5 cups romaine lettuce
• 2 roma tomato, diced
• 2 cups chicken breast, cooked and sliced
• 1/2 cup parmesan cheese, shredded
• 1 1/2 cups rotini pasta, cooked, drained and cooled

Directions

1. 1

   To make Dressing: Combine all ingredients in a blender. Blend on low for 20 seconds to incorporate oil. Blend on high for 20 more seconds to mix thoroughly. Place in covered container, and refrigerate.

2. 2

   To make Salad: Chop Romaine into bite sized pieces and combine with the other ingredients. Toss with the desired amount of dressing. (I use 1/2 and store the remaining in the refrigerator for another meal!).