The Supermodel Caesar

Crisp romaine is the star in our skinny version of Caesar salad – at under 200 calories, even a supermodel would dig into this!

Photo: Ted Gibson

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Prep Time
20 min
20 min


  • Olive oil cooking spray
  • 4 oz whole-wheat baguette (about 5 inches long), cut into thin slices
  • 1 1/2 tsp unsalted garlic and herb seasoning
  • 1/4 tsp fresh ground black pepper, plus additional for serving
  • 3 anchovies packed in olive oil, patted dry
  • 1/2 cup plain Greek yogurt
  • 1/3 cup chopped sweet or red onion (about 1/2 small onion)
  • 2 tbsp buttermilk
  • 2 tsp Dijon mustard
  • 1 tsp extra-virgin olive oil
  • 1 tsp Worcestershire sauce
  • 3 to 4 romaine lettuce hearts, thick ribs removed, chopped (about 10 cups loosely packed)
  • 2 oz Parmigiano-Reggiano cheese, grated


  1. Preheat oven to 400°F. Line a large, rimmed baking sheet with foil and mist with cooking spray. Spread bread out on sheet and mist with cooking spray. Turn and mist opposite side. Sprinkle with garlic seasoning and 1/4 tsp pepper. Toss well and spread in a single layer. Bake until lightly toasted, turning halfway, about 10 minutes.
  2. Meanwhile, prepare dressing: To a blender, add anchovies, yogurt, onion, buttermilk, mustard, oil and Worcestershire sauce and blend on medium-high speed until smooth.
  3. Add lettuce to a large bowl. Add about three-quarters of dressing and toss well to combine. Add additional dressing if desired. (NOTE: It’s best to start with less dressing or you’ll end up with a soggy salad.) Add cheese and toss again. Divide evenly among plates and top evenly with croutons. Grind additional pepper over top.

Nutrition Information

  • Serving Size 1 1/2 cups salad and 1/4 of croutons
  • Calories 198
  • Carbohydrate Content 21 g
  • Cholesterol Content 18 mg
  • Fat Content 7 g
  • Fiber Content 3 g
  • Protein Content 13 g
  • Saturated Fat Content 3 g
  • Sodium Content 545 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g