Broccoli with Caesar Dressing
Caesar dressing usually features a raw egg, along with plenty of oil.
To avoid fat, not to mention potentially harmful bacteria, we based
our version on tofu thinned with chicken broth. A bonus: The tofu
provides a boost of protein, not pure fat. It is also a good
salad dressing for greens.
1 pound broccoli florets
3 ounces soft tofu
1/4 cup chicken or vegetable broth
2 anchovy fillets, or 1 teaspoon anchovy paste
1 garlic clove
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
In a large pot of boiling water, cook the broccoli until just tender, about
4 minutes; drain. Rinse under cold running water; drain thoroughly.
Transfer to a large bowl. In a food processor or blender, combine
the tofu, broth, anchovies, garlic, mustard and lemon juice; puree.
Pour the dressing over the broccoli; toss to coat.
POINTS: 2 (1)
PER SERVING: 68 Calories/2 g Total Fat/0 g Saturated Fat/
220 mg Sodium/10 g Total Carbohydrate/
5 g Dietary Fiber/7 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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