"Light" Caesar Salad

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I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good.

  • 1/4 cup (60 mL) grated Parmesan cheese
  • 1/4 cup (60 mL) light mayonnaise
  • 2 tbsp (30 mL) white wine vinegar
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 tbsp (15 mL) water
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tsp (5 mL) Worcestershire sauce
  • 1 clove garlic, minced
  • 1 pinch salt
  • 1 pinch pepper
  • 8 cups (2 L) romaine lettuce, torn, 1 small head
  • 1 cup (250 mL) prepared croutons
  • 2 tbsp (30 mL) cooked bacon, crumbled

In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce, garlic, salt and pepper until smooth. (Make-ahead: Cover and refrigerate for up to 3 days.)
Place lettuce in large bowl. Add dressing; toss until evenly coated. Sprinkle with croutons and bacon.

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