Caesar Salad
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Caesar Salad

Reviewed by: Steven Dowshen, MD

Note: This recipe is especially for pregnant and breastfeeding women, but can be a nutritious part of almost anyone's diet.

Prep time: 10 minutes


  • 1 heart romaine lettuce
  • 4 tbsp. extra virgin olive oil
  • 2 tbsp. white wine vinegar
  • 2 tbsp. lemon juice
  • 1 clove garlic, crushed and minced
  • ¼ tsp. ground mustard
  • ¼ c. egg substitute
  • 2 tbsp. grated parmesan cheese
  • black pepper to taste
  • croutons (optional)


  1. Clean lettuce well to get rid of any bacteria, then dry it in a salad spinner or blot dry with paper towels.
  2. Tear lettuce into 1- to 2-inch pieces and place in a large salad bowl.
  3. In a small bowl, whisk together olive oil, vinegar, lemon juice, garlic, mustard, and egg substitute.
  4. Just before serving, pour dressing and parmesan cheese over salad and toss until lettuce is coated with dressing.
  5. Add black pepper and croutons as desired.

Serves: 4

Serving size: 1 cup

Nutritional analysis (per serving):
162 calories
4 g protein
15 g fat
3 g sat. fat
3 g carbohydrate
1 g fiber
2 mg cholesterol
71 mg sodium
56 mg calcium
1 mg iron
80 mcg folic acid

Note: Nutritional analysis may vary depending on ingredient brands used.

Why this recipe is good for pregnant or breastfeeding women:
This recipe replaces raw or undercooked egg yolk with an egg substitute. Raw or undercooked foods should not be consumed during pregnancy.

Reviewed by: Steven Dowshen, MD
Date reviewed: November 2015