This variation of Caesar salad is dramatically lower in fat and calories than the traditional recipe. And it doesn't use a lot of oil or raw egg, as the original does.

9 cups romaine lettuce torn into bite-size pieces

cup nonfat yogurt

2 teaspoons lemon juice

2 teaspoons balsamic vinegar

1 teaspoon Worcestershire sauce 

1 small clove garlic, minced

teaspoon anchovy paste

cup grated Parmesan cheese

  Place the lettuce in a large salad bowl. In a blender or food processor, puree the yogurt, lemon juice, vinegar, Worcestershire sauce, garlic, anchovy paste and cup of the Parmesan until smooth. Pour the mixture over the lettuce and toss well. Sprinkle with the remaining cup Parmesan and toss again. Serve on individual plates.  Preparation time: 5 minutes.