Recipe by Karen A. Levin >>>

Creamy dressing, crunchy croutons, and a characteristic Mediterranean bite make Caesar salad hard to turn down, even if it usually comes with enough fat and cholesterol to fill a coliseum. Not so with this top choice introduced in the July/August 1995. Our enlightened version has all the zing of the classic--garlic, anchovy, and Parmesan cheese drive its taste. But we've dismissed the egg yolks and heavy oil and turned to fat-free mayonnaise to form the base of the dressing and still give a mouthful of flavor. We've added a Cajun kick, too, with lightly spiced croutons. This salad is simple to prepare but makes an impression that, as befits the name, seems to reign eternal.