This Heart Healthy Caesar Salad offers all the bold, creamy flavor you crave in a classic Caesar, but with a homemade low-fat, low-calorie salad dressing. Crispy whole-grain garlic croutons top off the flavor, and this recipe's no-egg dressing means you don’t need to be concerned about raw egg safety. Taste it and you’ll see why it’s our most popular salad recipe for people following a heart healthy or diabetic diet. We think you’ll like our other heart healthy salad recipes, too!
This recipe achieves heart-healthy status by using whole grains in the croutons, a creamy low-fat dressing base instead of a high-fat traditional option, and a no-egg preparation method that addresses common safety concerns about raw ingredients. The combination delivers satisfying flavor while significantly reducing overall fat and cholesterol.
The primary sodium source is the low-fat Caesar dressing, Parmesan, and anchovies (342 mg per serving). To lower it, use a certified low-sodium Caesar dressing, skip the anchovies entirely in favor of capers or Worcestershire sauce, and use a lower-sodium cheese substitute.
Yes, the dressing can be mixed and stored in an airtight container in the refrigerator for up to 3–4 days. The whole-grain croutons can be made and stored in a separate airtight container at room temperature for up to one week.
Anchovies provide a key umami flavor. If you want to omit them to make the recipe vegetarian or lower the sodium, you can substitute with a teaspoon of rinsed capers or a half-teaspoon of vegetarian Worcestershire sauce.
Yes, replacing part or all of the low-fat dressing with plain, non-fat Greek yogurt is a popular, heart-healthy swap that increases protein and creaminess while keeping the cholesterol and fat low.
Your favorite creamy, delicious salad dressings can be heart healthy too! Try any of these recipes to brighten your salads.
Healthy veggies, lean proteins and whole grains pack a nutritional punch in these satisfying meals, seasoned with flavorful herbs and spices.
Recipe yields 4 servings
Preheat oven to 300°. Line a baking sheet with foil. Arrange bread cubes in a single layer on baking sheet. Spray bread cubes with nonstick cooking spray. Turn bread cubes and spray a second time. Season with garlic powder and pepper. Toss to coat evenly. Arrange cubes in a single layer and bake for 10 minutes, turning once halfway through baking. Be careful not to burn them.
In a large bowl, combine anchovies, Caesar dressing, olive oil and lemon juice, and mix well. Add lettuce and toss to coat evenly with dressing. Sprinkle with cheese and pepper, and toss to combine. Top with croutons.
If you prefer a quicker method for the croutons, you can use an air fryer or broiler:
To maintain the crispy texture of the croutons and prevent the Romaine from wilting, it is best to assemble the salad immediately before serving.
Substitute the Parmesan with a vegan, dairy-free Parmesan alternative to keep the flavor profile while accommodating dietary restrictions.
If you need to lower the sodium content further, you can completely omit the anchovies and use capers (rinsed) or a small amount of low-sodium, vegetarian Worcestershire sauce.
If Romaine lettuce is unavailable or you prefer more texture, you can substitute it with a mixture of baby kale and butter lettuce.
For a stronger, fresher flavor, swap the garlic powder in the croutons with half a clove of fresh garlic, finely minced and tossed with the bread cubes before baking.